Spare Ribs Soup

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Author: F. Aldo

1 tblsp soy sauce

1 tspn salt

2 tspn sugar

1/2 tspn 5-spice powder

1/2 tblspn vinegar

1/2 tblspn chopped garlic

2 tblspn corn starch

6 cups oil

2 stalks green onion

1-1/2 lbs Chinese turnip or taro root

4 cups soup stock

1 /4 tspn black pepper

1/4 tspn sesame oil

1 tspn rice wine

2 tblspn chopped coriander

1. Boil turnip for 10 minutes. Remove, drain and cut into bite-size pieces.

2. Cut spare ribs into 1-inch sections.

3. Add soy sauce, salt, sugar, 5-spice powder, vinegar, chopped garlic and mix. Soak for 20 minutes. Mix in the corn starch before deep frying.

4. Healt oil, deep fry spare ribs for 3 minutes. Add green onion stalks and fry an 1 more minute. Spare ribs should be golden brown. Remove and drain.

5. Arrange spare ribs and onions in a medium-size bowl. Place in a steamer and steam for 30 minutes over medium heat.

6. Remove and arrange turnip pieces on top. Invert the mold onto a serving plate.

7. Boil soup stock, 1 tblspn salt, black pepper, sesame oil, and rice wine and pour over the spare rib mold. Sprinkle coriander.

Serves 12.