- Wash the spareribs and chop into 1 1/2-inch-long (4cm) pieces. Mix the beaten egg and the dry cornstarch into a batter and pour it over the spareribs, blending well. Set aside.
- Heat the oil in a wok over high heat to about 350oF (175oc), or until a piece of scallion green or ginger sizzles and moves around quickly when dropped into the oil. Add the spareribs, one at a time, and deep-fry until golden. Drain and place in a heat-proof bowl. Add brine, soy sauce, rice wine, MSG (optional). Place the scallions, ginger and fennel seeds on top. Place the bowl in a steamer and steam, replenishing the water as needed, until the ribs very tender. Remove from the heat and discard the fennel seeds, scallions and ginger.