500 grams (1.1 lb) pork ribs
25 grams (2 1/4 tbsp) five-spice powder
10 grams (1/3 oz) finely cut scallions
10 grams (1/3 oz) chopped ginger
10 grams (2 tsp) cooking wine
50 grams (2 2/3 tbsp) soy sauce
25 grams (1 3/4 tbsp) sugar
2 grams (1/2 tsp) MSG
2 grams (1/3 tsp) salt
100 grams (7 tbsp) cooking oil
300 grams (3/5 cup) water
1.Cut the ribs into squares 4 cm (1.6 inches)long on each side. Use 2 g (1/3 tsp) of salt and 5 g (1 tsp) of cooking oil to marinate for 10 minutes.
2. Heat the oil in a wok to 110-135 ºC (230-275 ºF) and turn to low fire to maintain the oil at this temperature. Put in the ribs and deep-fry well. Take out and drain off the oil.
3. Keep 25 g (1 2/3 tbsp) of the oil in the wok, stir-fry the scallions and ginger until they produce a distinctive aroma. Add the pork ribs, five-spicy powder, cooking wine, soy sauce and water and bring to boiling point. Put in the sugar and turn to low fire to cook for 20 minutes. Turn to a high fire to boil off some of hte soup. Take out and serve.
Features:Dish is dark brown and shiny with a strong, enticing aroma.
Taste: The meat is tender and delicious.