THE CHINESE COOK BOOK
83
FRIED PIGS' RIBS
炒
CHOW排
PAI骨
QUIT
- 4 pounds pigs' ribs
- 1 cup vinegar
- 2 teaspoonfuls sugar
- 1 cup Fun Wine
- 2 teaspoonfuls cornstarch
- 1 teaspoonful Chinese sauce
- 1 egg
(a) Cut the ribs into pieces ¾ inch by ¾ inch by 1½ inches, and mix well with the egg, Chinese sauce, salt, 1 teaspoonful cornstarch and 1 teaspoonful sugar. Fry in boiling oil until brown.
(b) Add to the mixture the vinegar. Fun Wine, 2 cups of water, and the remaining sugar and cornstarch. Cook until nearly dry.
