Pepper-Salt Spareribs, Shanghai Style

3/4 lb (350 g) spareribs          
4 cups (1 litre) vegetable oil for deep-frying
1 tbsp rice wine                
5 tsp spiced pepper-salt (see p.10)
1 tbsp sot sauce        
1/4 tsp MSG
2 tbsp cornstarch

1. Wash the spareribs and chop into pieces, 2 inches long and 3/4 inch wide (5cm by 2cm). Mix the rice wine, soy sauce, MSG, cornstarch, and 2 tsp water into a paste. Add the spareribs and stir to coat well.

2. Heat the oil in a work over high heat to 350degrees Fahrenheit (1800C), or until a piece of scallion green or ginger sizzles and moves around quickly when tossed into the oil. Add the spareribs and deep-fry for 1 minute. Remove, drain, and set aside. Reheat the oil to 400degrees Fahrenheit (2050C), or until a piece of scallion or ginger browns quickly and a haze appears above the oil. Add the spareribs and deep-fry until they are browed and rise to the surface. Remove, drain well, and place in a serving dish. Place two piles of pepper-salt on the edges of the dish as a dip, and serve.