Funnily enough, I don’t see this dish in Chinese restaurants at all. But actually, there is really no other dish that reminds me more of my childhood in China.
Ingredients:
- 1 -2 pounds of spare ribs
- 3 pinches of salt
- 1 tablespoon of soy sauce
- 2 pinches of brown sugar
- 1 teaspoon of corn starch
- 2 tablespoons of rice wine
- Garlic
- Ginger
- Green onions
- 2 star anises
- 4 dried chili peppers
- 1 tablespoon of fermented black beans
- Laoganma (optional)
Tips:
- Marinating this dish will definitely make it better, but it tastes great if you don’t marinate it too.
- I like to save some rice wine, soy sauce and brown sugar for when I actually cook it in the pan instead of using all of the ingredients in the marinade. But it works both ways.
How to serve:
- Best with rice!
Directions:
- Mince the garlic.
- Mince the ginger.
- Dice the green onions.
- In a large mixing bowl, put in spare ribs, salt, brown sugar, soy sauce, corn starch, and rice wine (mix the spare ribs each time you put something new in).
- Let marinate for at least 30 minutes or overnight.
- In a pan or wok, add the star anise, chili pepper and the fermented black means; stir-fry til fragrant.
- Add in the spare ribs; don’t worry about crowding.
- Brown each side for a few minutes.
- Add in garlic, ginger and part of the green onions.
- Add a little bit of water and put the lid on the pan.
- Cook for at least an hour.
- Open the lid every 10-15 minutes to stir, adding in more soy sauce, brown sugar and rice wine (and water) with each stir.
- Garnish with the rest of the green onions.
- Ready to serve.
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