Cut the spareribs into
small piece, add egg yolk, 1 tablespoon cornstarch, 1/2 teaspoon salt,
1/2 teaspoon sugar and 1/2 tablespoon soy sauce. Before deep-frying the
meat, dredge it in 6 tablespoons cornstarch.
Cut the pineapple (drain
water), onion and bell pepper into bite-size.
Mix sugar, water, pineapple
juice, white vinegar, ketchup, salt together. Mix water and 1 1/2 cornstarch
Heat the wok then add
the oil for frying; deep-fry the sparerib over medium heat for 3 mins;
remove and preheat the oil until it is very hot but not smoking. Refry
the sparerib for 30 sec. Remove and drain. Remove the oil from the wok.
Preheat the wok with 1
tablespoon oil, stir fry the bell pepper, add 1 tablespoon water. Remove
and drain. Add 3 tablespoon oil, stir-fry garlic until fragrant. Add the
onions and pineapple; stir-fry briefly then add #3 mixture to thicken;
stir. Add the sparerib, toss lightly and serve.