3/4 lb. (350 g) spareribs
4 cups (1 litre) vegetable oil for deep-frying
1 tbsp rice wine
5 tsp. spiced pepper-salt
1 tbsp soy sauce
2 tbsp cornstarch
1/4 tsp. MSG (optional)
1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm). Mix the rice wine, soy sauce, MSG (optional), cornstarch, and 2 tsp. water into a paste. Add the spareribs and stir to coat well.
2. Heat the oil the a work over high heat to 350 F (180 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 for 1 minute. Remove, drain, and set aside. Reheat the oil to 400 F (205 C), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browned and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, serve.