Ingredient
450g first-class pork ribs
3 slices ginger
3 spring onions
3 cloves garlic
2 teaspoons each of wine and sesame oil
2 egg whites
3 tablespoons starch
3 cups oil
1/2 cucumber
Sauce
Pork Rib Marinade:
1/2 teaspoons sugar
1 1/2 tablespoons sugar
2 tablespoons red wine lees
Method
Wash the pork ribs clean, wipe them dry, cut into 6cm lengths, add pork rib marinade to mix well and marinade for 1 hour.
Shred ginger and spring onions; skin garlic and chop it; slice cucumber.
Beat egg whites well, add starch to stir into the shape of egg paste, put 1 teaspoon of oil in and mix well for use.
Bringing oil to boil, coat the pork ribs evenly with egg paste, put in boiling oil, reduce the fire to medium heat, deep-fry until nearly cooked, deep-fry them again over high heat for a while, take them out and remove oil.
Heating a dash of oil, Saute ginger, chopped garlic and sesame oil, return the pork ribs into the wok, sprinkle wine in, add spring onions to stir-fry quickly a few times, place them in a plate and garnish with cucumber slices for serving.
