Ingredients
500 g (about 1 lb) pork spare ribs, 75 g fermented red rice lees, 2 egg whites.
Seasonings
45 g water chestnut flour, 30 g sugar, 20 g sesame oil, 5 garlic cloves, and scallion greens and salt to taste.
Instructions
1. Mix the sugar, salt, and red fermented rice (red yeast rice) paste in a small bowl. Cut the pork ribs into strip-shaped pieces, toss them in the prepared sugar-salt-red paste mixture to coat, then transfer to a batter made of egg whites and water chestnut starch (or cornstarch) and stir until evenly coated.
2. Heat the lard in a wok over high heat until hot—about 500 g (1 lb) of lard is sufficient—then add the ribs and deep-fry for about 3 minutes. Remove and drain off the excess oil.
3. Crush the garlic cloves with the flat side of a knife, then stir-fry them in the pan until fragrant. Add sesame oil and scallions, then return the ribs to the pan and toss everything together a few times before serving.