Wineshark Cooking Class - Spicy Salt Spareribs 金沙嫩子排

Ingredients (for 4):

• Pork spareribs - 300g
• Salted egg - 2
• Spring onion - 20g
• Garlic - 20g
• Red chili - 5g
• Tapioca starch - 4 tbsp
• Corn starch - 1 tbsp
• Rice wine - 1 tbsp
• Soy sauce - 1 tbsp
• White pepper powder - 1/4 tsp

Procedures:

1. Marinate the spareribs with rice wine, soy sauce and white pepper powder overnight.

2. Boil the salted egg and then remove the shell and take the egg yolk out. Crush into smaller pieces.

3. Chop the garlic finely, and chop the red chili into small pieces.

4. Also cut the spring onion into small pieces.

5. Mix the tapioca starch and corn starch together.

6. Pour the starch mix into a plastic bag, and then add in the spareribs. Mix well to ensure such one is coated.

7. Heat the cooking oil at medium heat, and then add the spareribs to deep fry until crispy, for about 6-7 minutes. 

8. Remove and drip off excess oil. 

9. Keep a tablespoon of oil in the wok, and then add in the salted egg. Use small heat to cook until there are bubbles.

10. Pour in the spareribs and continue to stir fry to coat with the salted egg.

11. Add in the spring onion, garlic, and red chili and stir fry briefly.

12. Serve.