Instructions: 1. Prepare sweet-and-pungent sauce #1 (see recipe for Sweet-and-Pungent Sauce #1 or #2 and Sweet-and-Pungent Sauce Typical Combinations or Possible Combinations).

2. Peel and sliver carrot and cucumber; mince garlic. Combine with vinegar, sugar and salt. Let stand 15 minutes or more.

3. Cut ribs apart, then with a cleaver, chop each, bone and all, in 1-inch sections. Wash in cold water and drain well.

4. Beat egg. Then blend with cornstarch, soy sauce, Five Spices, pepper, and remaining salt and vinegar to make a batter.

5. Dip rib sections in batter to coat. Heat oil to smoking.Add ribs a few at a time. Reduce heat slightly and deep-fry until golden. Drain on paper toweling.

6. Reheat sweet-and-pungent sauce. Briefly stir in ribs to reheat. Drain marinated carrots and cucumber and arrange on a serving platter with ribs and sauce on top.

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