Salt & Pepper Spareribs - cooking recipe

Ingredients

3/4 lb spareribs
4 cups vegetable oil, for deep-frying
1 tablespoon rice wine
5 teaspoons salt & pepper (less if you are mixing it into the sauce)
1 tablespoon soy sauce
2 tablespoons cornstarch (corn flour)

Preparation

Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ).
Mix the rice wine, soy sauce, cornstarch, and 2 teaspoons water into a paste.
Add the spareribs and stir to coat well.
Heat the oil the work over high heat to 350oF (180oc), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil.
Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside.
Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil.
Add the spareribs and deep-fry until they are browned and rise to the surface.
Remove, drain well, and place in a serving dish.
Place two piles of pepper-salt on the edges of the dish as a dip, serve.