In a medium bowl place ribs, beaten egg whites, salt, garlic powder, sugar and cooking wine. Mix well and place in refrigerator for at least 3-4 hours, but best if left overnight to marinate.
Finely mince garlic, leeks and ginger and set aside. (Leeks and ginger will be cooked together later)
In the wok place about 1 tablespoon oil and fry garlic until just aromatic about 1 minute. Then remove and set aside. (Do not burn as it will turn bitter)
Then place into wok/pan enough oil so that ribs will be submerged in oil and turn on heat to medium hot (About 2-3 cups-depends on size of wok or pan)
Check the temperature of the oil in wok. (Place wooden chop stick tips into the oil and if bubbles form, it is ready)
Put carefully and slowly 5-6 ribs at a time in the oil and cook for about 10- 12 minutes until nice and golden brown and set aside. Turn ribs periodically so it gets golden brown on all sides. Finish cooking the rest of the ribs in small batches. Drain ribs and keep warm.
Carefully remove all, except for about 1 tablespoon of oil, from the wok and set aside.
Add chopped ginger and leeks to pan and saute slightly for about 1 minute and then add the cooked ribs and the cook garlic back to the pan and stir gently.
Remove ribs from wok and place on a serving dish. Suan Xiang Gu can be a lovely starter dish or a complete meal with rice and vegetables on the side. Hen hao chi (很好吃) Enjoy!
The ribs are more tender and delicious if you allow them to marinate overnight.