Simmered Spareribs

Ingredients:
600 g spareribs (chopped)
1 tbsps finely chopped garlic
1/2 dark soy sauce
1/2 tbsp salted yellow bean paste
1 tbsp sesame paste
1 tbsp sweet bean paste
1 tbsp Shaoxing wine


Method:
1. Wash spareribs and drain.
2. Heat wok add 2 tbsps of oil. Put in the spareribs
and garlic and stir fry until fragrant. Pour seasoning and 3 cups of water. Bring to the boil. Reduce to low heat and simmer for 40 minutes until sauce thickens. Serve

Pork Spareribs with Vinegar

Ingredients:
pork spareribs 300g
crushed rock sugar 50g
vinegar 1 1/2 tbsps
Seasoning:
salt 1/2 tsp
dark soy sauce
shaoxing wine
ground white pepper little
water 1 1/2 cups

Method:
1. Cut the spareribs into sections (3 inches long for each). Wipe spareribs and wipe dry.
2. Heat a little oil. Fry spareribs until both sides are light brown. Add seasoning. Simmer over low heat for 1/2 hour.
3. Pour in vinegar and rock sugar. Simmer over low heat for 10 minutes until the sauce is thick. Serve

Simmered Garoupa's Tail

Ingredients:
1 garoupa's tail ( about 450g)
3 slices ginger
2 sprigs spring onion
2 tbsp black beans(mashed)
1 cup stock
Marinade:
1 tbsp Shaoxing wine
1 tbsp light soy sauce
2 tsps cornflour

Seasoning:
1/3 tsp salt
1/3 tsp sugar
1 tsp cornflour
3 tbsps water

Method:

1. Scale fish and wash. Mix with marinade and leave for 1/2 hour.
2. Deep fry fish or fry until slightly brown. Add ginger,mashed black beans and stock. Simmer for 8 minutes. Pour in the seasoning and bring to boil. Add spring onion and serve hot.

Stewed Duck with Sour Plums

Ingredients:
1 duck
3 sour plums (cored)
1 tbsp fermented soy beans paste
1 quarter dried mandarin peel (soaked in water until soft)
2 tbsp granulated brown sugar




Marinate:
1 tbsp shaoxing wine
1 tbsp light soy sauce

Method:

1.) Rub the skin of duck w/coarse salt. Wash and drain. Mix w/ marinate and leave for 1/2 hour.
2.) Put duck into the hot oil. Deep fry until the skin of duck is golden. Remove and drain.
3.) Finely chop sour plums, fermented soy bean paste and dried tangerine peel together. Add granulated brown sugar and mix well. Place the mixture evenly over the skin of the duck.
4.) Put duck into a steaming basket. Stew over high heat for 1/2 hour. Reduce to low heat and stew for another 1 hour. remove duck and cut into pieces and transfer to a plate. Pour sauce and serve.

Australian Spareribs in Wuxi Style

Ingredients:
400 g Australian pork spareribs
50 g rushed rock sugar
1 1/2 tbsp Zhejiang vinegar or Chinkiang Vinegar

Seasonings:
1/2 tsp salt
2 tbsp dark soy sauce
1/2 tbsp Shaoxing wine
little ground white pepper
1 1/2 cups water

Method:
1. Wash spareribs and wipe to dry.
2. Heat a little of oil. Fry spareribs till both sides are light brown. Add seasonings. Simmer over low heat for 1/2 hour.
3. Pour in vinegar and rock sugar. Simmer over low heat for 10 min. Till the sauce is thick. Cut the spareribs into sections and serve.

Photo credit: GreggwittwoGs