ingredients:
- 1 tbsp 鎮江浙醋 Zhen Jiang vinegar
- 2 tbsp cooking wine
- 3 tbsp sugar
- 4 tbsp soy sauce and dark soy sauce together
- 5 tbsp water
- 600 g spare ribs
- salt and pepper for seasoning
- 2 sliced ginger
- 1 clove garlic, minced
1. Cut the spare ribs into pieces and put them into boiling water for a few minutes to rinse away any blood.
2. Season the ribs with salt and pepper.
3. Heat oil in a frying pan. Cook the ginger and garlic.
4. Cook the spare ribs over medium high heat until lightly brown.
5. Add the rest ingredients in the pan. Use medium low heat, cover and cook about 30 minutes or until the spare ribs done.
Or it can cooked by Pressure Pot:
1. Season the ribs with salt and pepper.
2. Use sauté to cook the ribs until lightly brown.
3. Remove the ribs, add ginger and garlic to cook for 15 sec.
4. Add the vinegar, wing, sugar, soy sauce, dark soy sauce and water to the pot, scrubbing all he flavourful brown bits off the bottom of the pot. And mix it.
5. Put back the ribs, use pressure 30 mins to cook and until auto release finish.
6. Ready to eat.
note: My Australia's auntie taught me this recipe, it has a cool name, 數字骨, because the ingredients are measured by 1,2,3,4,5 tbsp.
