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.
Place the spareribs in a pot with the stock and heat over high heat until the liquid has reduced by a third. Stir the dissolved cornstarch to blend, and add to the stock. Cook, stirring, until thickened. Remove and serve.
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.
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