1 lb. (500 g) pork spareribs
1 tbsp fresh ginger, chopped
3 1/2 tbsp. soy sauce
1 tsp. rice wine
2 cups vegetable oil for deep-frying
3 fennel seeds
2 1/2 tbsp. white sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz (15 g) scallions, chopped
1. Wash the spareribs and chop into 1 1/4-inch-long (33 mm) pieces. Soak in cold water to cover for 5 minutes. Remove, drain, and marinate in a little soy sauce for 15 minutes. Drain, dry well, and rub with white sugar, and set aside.
2. Heat the oil in a work to about 350 F(175 C), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry until golden brown. Remove, drain, and set aside. Pour the oil out of the wok, leaving only enough to cover the bottom.
3. Reheat the wok and add the scallions, ginger, and spareribs. Then add the rice wine, fennel seeds, brown sugar, vinegar and salt and the remaining soy sauce. Stir-fry about 30 seconds. Turn the heat to low and simmer until the sauce thickens and the meat falls from the bones. Remove and serve.