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This scary good (and probably sick unhealthy) meal is another example of the Chinese penchant for cooking food several times in several different ways. In the course of preparation of these ribs you get the chance to show their skills in cooking, frying, and well, boiling again. If that sounds hard, I can at least promise that the outcome is worth the effort! Pork ribs enjoy most as part of an entire dinner with several other dishes, such as our Chinese New Year dinner .

Ingredients (about 4 servings along with four other dishes):
approximately 10 cm unpeeled fresh ginger
8 salad onions, white part only
about 1 kg thin ribs, cut in pieces
salt
1 teaspoon whole Sichuan pepper
1 teaspoon fennel seeds
4 star anise
6 cardamom capsules

2 tablespoons Shaoxing rice wine, (it is also possible with sake)
peanut oil for frying
2 tsp dark soy chinese
8 tablespoons sugar

2 tablespoons Chinkiang-vinegar (Chinese black vinegar)
2 tsp sesame oil
4 tablespoons toasted sesame seeds

This is how you do it:

1. Crush the ginger and spring onions lightly with the side of a knife and roughly chop them. Tie the spices in a piece of cloth.
2. Boil water in a large pot and add the ribs. Bring to a boil again and skim off.
3. Add about 1 / 4 of the ginger and scallions and kryddpåsen. Let it simmer until the meat is cooked, about 50-10 minutes.
4. Remove the ribs from the pan and save the broth.
5. Marinate beef in rice wine, 1/2-1 teaspoon salt and 2 / 3 of the remaining ginger and scallions for about 30 minutes.
6. Pour plenty of oil in a wok, and heat thoroughly.
7. Fry the ribs until crisp and golden (about 3-4 minutes). Remove them from the wok.
8. Pour out all but 2-3 tablespoons oil from wok, heat it up and woka the remaining ginger and scallions for a minute.
9. Add the ribs again and pour in about 5 ml of broth.
10. Pour in soy sauce, about 1 / 2 teaspoon salt, bring to a boil and pour in the sugar. Reduce the heat.
11. Let it all simmer for about 10-15 minutes, stirring, until sauce starts to become like syrup.
12. Pour in the vinegar and let boil until the sauce is like syrup again. Remove from heat and stir in sesame oil.
13. Put the ribs on a platter, pour sauce over and sprinkle with the toasted sesame seeds.
14. Serve as whole has cooled.

Pooh! There is little to tinker with, but it is said that sick worth it. Pork ribs tend to be the most popular right on the table, regardless of age.

Other blogs on: Chinese recipes , Chinese food , ribs

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