- 400 g spare ribs
- 400 ml water
- 15 g rock sugar
- 1 tablespoon oil
- 2 chives
- 5 pieces sliced ginger
- 2 pieces about 8 grams cinnamon
- 2 star anise
- 1/2 tablespoon salt
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- Colouring ribs with sugar are much better than using soy source. It would look better and taste better. However, when you fry with sugar for coloring, make sure don’t cook too long. Otherwise, it would burn.
- You should choose ribs with more meat. If it combines fat and lean meat, it would be better.
- In the last step, boil until the soup thicken. At the same time, stir-fry the ribs to ensure each part has the same color and taste.
Bring a boil, put the ribs in the pot, cook to remove the blood. Remove ribs and wash with cold water.
Put 1 tablespoon oil in a skillet. Add rock sugar and heat with low until it turns to dark brown color.
Add spare ribs and saute until evenly colored.
Pour 400ml water into the pot until covering the ribs. Add all the seasonings.
Bring to a boil over high heat.
Cook until water is 1/3 left. Remove cinnamon, ginger, chives and star anise.
Continue to cook until the ribs are soft. You can use chopsticks to stab to ribs. If chopsticks can easily stab through the meat, the meat is soft enough.
Turn to a high heat boil until the soup thickens.