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1
Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5 cm by 2cm ).
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2
Mix the rice wine, soy sauce, cornstarch, and 2 teaspoons water into a paste.
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3
Add the spareribs and stir to coat well.
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4
Heat the oil the work over high heat to 350oF (180oc), or until a piece of scallion or ginger sizzles and moves around quickly when tossed into the oil.
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5
Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside.
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6
Reheat the oil to 400oF (205oc), or until a piece of scallion or ginger browns quickly and a haze appears above the oil.
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7
Add the spareribs and deep-fry until they are browned and rise to the surface.
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8
Remove, drain well, and place in a serving dish.
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9
Place two piles of pepper-salt on the edges of the dish as a dip, serve.
