Ingredients
- 8 shallots
- 4 rib per (pieces serving)
- 3 star anise (whole)
- 2 lengths
- 1 clove garlic
- 1 stick cinnamon
- 6 c water
- 2 cups vegetable oil
- 1 lb pork back ribs
- 2 tb crisp shallot flakes soy sauce (fried)
- 3 ts salt
- 1 1/2 ts sugar
- 1 ts peppercorns (whole white)
- 300 slices in a preheated wok
- 2 slices chinese crullers
- some in bowls as a dipping sauce for the ribs
fry slowly for 3 to 5 minutes or until golden brown and crisp. They should be completely dry with no remaining moisture. Remove with a fine strainer and drain on paper towels. When cool, store in an airtight container. The flakes will keep for several weeks. Makes about 1/2 cup. Makes about 1/2 cup. NOTE: The flavored oil can be strained and used for stir-frying. From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0ISBN 0-9627345-1-9.
