Sweet and sour pork ribs

4 kg = 60 spare ribs

cooking wine
dark soy sauce
anise seed
Chinese green onion
sesame seed

  • Add water to a pan and put the ribs in the cold water. Remove the floating foam after boiling, add some Chinese green onions, ginger, anise seed, salt and simmer for 50 minutes.
  • After the ribs are cooked, remove them from the water
  • Making sauce:
    the ratio for cooking wine, soy sauce (the dark one). Sugar, vinegar, and water is: 1:2:3:4:5 according to the amount of ribs you use, after that mix thoroughly.
  • Put the wok on the fire and pour some oil (a bit is enough, for you do not need to deep fry). After the oil is heated, add drained ribs to the wok, stir slowly with soft fire, until the surface of the ribs are golden (in this step soybean oil is highly recommended since the color looks attractive)
  • After step 4 is done pour the sauce prepared in step 3 in the wok, which should submerge ribs, boil with strong fire and turn to soft fire slowly let it stew for 10 minutes to add aroma and scent, add it little bit of salt if necessary. Simmer till thickens.
  • Finally, add some sesame (white) seeds as decoration.