Ingredients
400 g (about 14 oz) pork spare ribs, 1 egg.
Seasonings
1500 g (about 3.3 lbs) peanut oil, 2.5 teaspoons salt, 1 teaspoon minced garlic, 3 chili peppers, 0.5 tablespoon each of dry and wet cornstarch, 3 tablespoons sweet and sour sauce.
Instructions
1. Peel and mince the garlic; wash and finely chop the chili pepper; wash the pork ribs, cut them into strips, then chop into 3 cm (about 1.2-inch) pieces. Place in a bowl, mix with salt and wet starch, then stir in beaten egg, and finally coat with dry starch.
2. Place a wok over high heat, add peanut oil and heat until it reaches about 70% hot (when a wisp of smoke rises), then add the ribs and deep-fry until golden brown. Remove, drain the oil, and arrange on a serving plate.
3. Return the wok to the stove, add minced garlic, chopped chili, and sweet and sour sauce, then stir in a cornstarch slurry until thickened, divide between two small dishes, and serve alongside for dipping. This dish is crispy and fragrant, with a tangy and spicy sauce.