Ingredients
Ingredients A
1 stick of meaty spare rib, about 600g
4 g cornflour, mix with 1 tablespoon of water
Scallion to garnish
Ingredients B
30 ml vegetable oil
15 g ginger, cut into slices
15 g chopped garlic, whole clove
2 stalks of scallion, about 15g
1 star anise, (about 7 star-point)
1 stick cinnamon, about 5 cm length
Ingredients C
2 tablespoons fermented soybean paste
2 tablespoons light soy sauce
4 teaspoons oyster sauce
2 teaspoons sugar
1 teaspoon sesame oil
4 tablespoons Shaoxing wine
1500 ml water
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Instructions
Place the pork rib in a large skillet with boiling water, which is sufficient to cover the entire pork rib.
Blanch for 5 minutes. Remove the pork rib and discard the water.
Heat up the vegetable oil in a wok or saucepan, saute the ingredients in B until aromatic.
Add ingredients C. Bring it to a boil.
Place the spare rib in the boiling liquid. Reduce the heat and braise for 3 hours.
Turn over the spare rib occasionally.
After 3 hours, add the cornflour and water in INgredients A to thicken the braised liquid.
Remove the spare ribs and place it on a serving plate.
Pour the thickened sauce over the spare rib.
Garnish with scallion.
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