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1200g pork ribs, cut into pieces
500cc stock
1 white radish, cut into pieces
7 to 8 slices old ginger
3 teaspoon salt
3 tablespoons gourmet powder
3 tablespoons crystal sugar
15g coriander
15g white pepper powder
Seasoning for marinade:
½ tablespoon five spices powder
⅓ tablespoons
white pepper powder
1 tablespoon rice liquor
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Method:
Rinse pork ribs, transfer to a bowl,
combine seasoning for marinate, sprinkle a handful sweet potato
starch, mix by hand and marinade at least ½ hour, coat ribs with sweet
potato starch evenly. Preheat soy oil for deep frying, set over
medium heat, deep fry ribs until golden brown, drain and transfer to
plate. In a saucepan, pour stock, white radish, ginger and
garlic, cook until soft and season by salt, gourmet powder and crystal
sugar, add fried ribs. Spoon ribs and soup into bowl, keep warm
in a steamer, to serve, sprinkle with coriander and white pepper
powder. The white radish can be substituted by winter melon for
freshen up palate.
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