Step 1

Marinade the pork ribs with ingredients A overnight.

Step 2

Remove the marinated pork ribs from the fridge and wait until they are back at room temperature.

Step 3

Coat the pork ribs with cornstarch. Shake off the excess cornstarch.

Step 4

Deep-fry the pork ribs at 150°C/300°F until lightly golden. Drain and rest for five minutes.

Step 5

Deep-fry the pork ribs for the second time at 200°C/390°F until golden brown. Drained.

Step 6

Bring the sweet and sour sauce to a boil.

Step 7

Add a tablespoon of Shaoxing wine to the sauce.

Step 8

Return the deep-fried pork ribs to the wok,  then coat them with the sauce.

Step 9

Dish out and serve.