Wineshark Cooking Class - Sweet and Sour Ribs 糖醋排骨

Ingredients (for 4):

• Spare ribs - 300g
• Onion - 60g
• Green bell pepper - 20g
• Yellow bell pepper - 20g
• Red bell pepper - 20g
• Tapioca starch - 4 tbsp
• Corn starch - 1 tbsp
• Rice wine - 2 tbsp
• Soy sauce - 1 tbsp
• White pepper powder - 1/2 tsp
• Ketchup - 4 tbsp
• Sugar - 2 tbsp
• Soy sauce - 1 tbsp
• Rice vinegar - 2 tbsp
• Water - 1 tbsp

Procedures:

1. Peel the onion and cut into pieces.

2. Remove the seeds of the bell peppers and cut into pieces.

3. Mix the tapioca starch and corn starch well.

4. Marinate the spare ribs with rice wine, soy sauce, and white pepper powder.

5. Coat the spare ribs with the starch mixture. Leave for 10 minutes.

6. Heat the oil to 150 degree C and deep fry the spare ribs for 8 minutes.

7. Remove and drip off the excess oil.

8. Heat the wok with 1 tbsp of oil, then add in the onion to stir fry until translucent.

9. Add in the bell peppers and stir fry. Then remove.

10. Heat the wok with 2 tbsp of oil, then add in ketchup and sugar. Turn to low heat and stir until the sugar has dissolved.

11. Add in soy sauce, rice vinegar and water, stir well until the sauce darkens.

12. Add in the deep-fried spare ribs. Mix well.

13. Add in the vegetables and mix well.

14. Serve.