Ingredients 1 lb Meaty Spare Ribs, cut into bite-size sections 2 (1 oz), Pieces Fresh Ginger, unpeeled and crushed 4 Scallions, white parts only, crushed 1 Tbsp Shaoxing Wine Sea Salt 2 tsp Dark Soy Sauce 4 Tbsp White Sugar 1 Tbsp Chinkiang Vinegar 1 tsp Sesame Oil Peanut Oil for cooking Method Place the ribs in a saucepan of water and bring to a boil over a high flame (heat). Skim the water, then add one piece of ginger, 2 scallions, the Shaoxing wine, and salt to taste. Boil for 15 minutes, until the meat is cooked and tender; strain and set aside, reserving the cooking liquid. Optional deep-frying step: Heat the oil for deep-frying in a wok over a high flame until it reaches 350-400˚F. Add the ribs and fry for about 5 minutes, until golden; drain and set aside. Pour off all but 3 Tbsp of the oil in the wok and reheat over a high flame. Add the remaining scallions and ginger and stir-fry until fragrant. Add the ribs and toss for a couple of minutes in the fragrant oil. Add slightly less than 1 cup of the reserved cooking liquid, the dark soy sauce, and the sugar, with a little salt to taste (take care not to over salt, because the liquid will eventually be reduced to a glaze). Simmer over a medium heat flame, spooning the liquid over the ribs, until the sauce has reduced to a heavy, syrupy consistency. Add the vinegar and cook for another 1-2 minutes, until the flavors have fused. Switch off the heat, stir in the sesame oil and leave to cool before eating. |