Ask the butcher to cut the slab of spareribs crosswise into thirds
that measure 4 to 5 cm (1-1/2 to 2") in length, or use a cleaver to
do so yourself. Put the pieces in a bowl with the pepper, sugar, and
Chinese spirit. Marinate in the fridge for at least 35 minutes,
turning occasionally.
Blend the egg yolk with the corn starch and add enough water to make
a thin batter. Remove the spareribs from the marinade and coat them
with the batter.
Fill a wok to one-quarter full of oil. Heat the oil to 180 C
(350 F) or until a piece of bread fries golden brown in 15 seconds
when dropped in the oil. Fry the spareribs in batches for 5 minutes
until they are crisp and golden, stirring to separate them, then
remove and drain. Reheat the oil and fry the spareribs again for 1
minute to darken their color. Remove and dry well on crumpled paper
towels. Keep warm in a low temperature oven.
To make the sauce, heat a wok over high heat, add the oil until very
hot. Stir-fry the capsicum for a few seconds, then add the sugar,
vinegar, soy sauce, tomato puree, sesame oil, and stock, and bring to
a boil. Combine the corn starch with enough water to make a paste,
add it to the sauce and simmer until thickened. Add the spareribs and
toss to coat with sauce. Serve hot.
