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2 or 3 lb back ribs
2 Chinese cucumbers
1 teaspoon minced garlic
Seasonings:
A 1
tablespoon cooking wine
˝
tablespoon soy sauce
˝
teaspoon sugar
1
teaspoon cornstarch
B 2 tablespoons
red wine lees (can be purchased at grocery store and in traditional
markets. Some
types are very salty, while others are lighter, so taste first in
order to determine the portion size
before seasoning).
1
tablespoon cooking wine
1
teaspoon sugar
4
tablespoons water
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Method:
Chop ribs into small pieces, rinse well
and drained. Marinate in seasoning A for 30 minutes, then
deep-fry in smoking oil until crispy and remove. Rinse Chinese
cucumbers well and cut into large chunks by slicing at an angle and
rotating the cucumber a quarter turn before each cut, then blanch
through oil rapidly and remove. Heat 2 tablespoons of oil in a
wok, stir-fry minced garlic and red wine lees until fragrant.
Add the remaining seasoning B to taste, stir until even, then
add ribs to mix. Sauté until flavor is well absorbed by the
ribs, add cucumber pieces. Mix well and place on serving plate.
Serve.
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