Recipe Ingredient
- 600g spareribs cut into bite-sized pieces
- 1 tbsp oil
- 1 tbsp sesame oil
- 100g ginger, sliced
- 600ml water
- Marinade (A)
- 1/2 tsp bicarbonate of soda
- 1/2 tsp pepper
- 1 tsp Chinese five spice powder
- 1 tbsp sugar
- 1 tsp sesame oil
- Spice (B)
- 5cm cinnamon stick
- 4 star anise
- 1 tsp Szechuan peppercorns (fah chiew)
- 1 tsp thick soy sauce
- 1 1/2 tbsp light soy sauce
- Seasoning (C)
- 1 tbsp oyster sauce
- 1 tbsp Shao Hsing Hua Tiau wine
- Salt to taste
- 1/2 tsp pepper
Instructions
- Season spareribs with marinade (A) for several hours. Heat oil and sesame oil in a wok and fry ginger slices until aromatic. Add the marinated spareribs and stir-fry briskly until fragrant.
- Pour in water and add spice (B). Cover and bring to a boil. Reduce the heat and simmer for at least an hour or until the meat is tender.
- Adjust taste with seasoning (C). Turn up the heat and toss the ribs until gravy is thick and dry. Dish out and serve immediately.
