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 |
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. |