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Jing Dou Spare Ribs
(Pork in Imperial sauce)
Ingredients:Spare ribs (1 pound), flour (1/2 cup), corn starch (1/2 cup), baking powder (1/4 teaspoon), oil (1 teaspoon), frying oil
Spices:A) Cooking wine (1 teaspoon), garlic powder (1 teaspoon), five spice powder (pinch), salt (1/2 teaspoon), cornstarch (2 teaspoon), Sha Cha Barbecue Sauce (1/2 teaspoon, optional). B) Celery (2 sticks), carrot (one), ginger powder (1/2 ounce), onion (half), cardamom (three), star anise (six), cinnamon (one stick), sichuan pepper corn (1/2 tablespoon), bay leaves (four to five pieces), food color (red).
Procedure:1) Chop up ribs into pieces. Marinate ribs in Spices A). Let stand for at least 30 minutes.
2) Mix together 1/2 cup flour, 1/2 cup cornstarch, 1/4 teaspoon baking powder, 1 cup water, and 1 teaspoon of vegetable oil.
3) Heat up wok and add 4 cups of oil. Dip ribs in batter of step 2) and deep fry in oil.
4) Combine Spices B) in a wok and boil down to 4 pounds, or a consistent sauce texture is reached.
5) In a dry wok, add ribs and sauce from step 4). Add a bit of cornstarch solution if needed to thicken the sauce. Mix well and add a little bit of sesame oil before serving.
Note: one can substitute the sauce by mixing the following, Chicken broth (5 tablespoon), Ketchup (3 tablespoon), Worcestershire (1 tablespoon), A-1 sauce (1 tablespoon), vinegar (1 and 1/2 teaspoon), Sugar (2 tablespoon), soy sauce (1 tablespoon), Five Spice powder (pinch).
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