Ingredients
- 900 grams Tamarind pulp
- 2 teaspoons Pickled radish (Danmuji)
- 1 tablespoon
- 8 thin slices
- 4White parts only, chopped
- 1 Imitation crab sticks
- 1 tablespoon
- 3 tablespoons
- 3 tablespoons Beef broth
- 2 cups Gelatine
- 2 tablespoons
- For garnish Coconut oil
Directions
Sweet and sour pork ribs (糖醋小排 – tang cu xiao pai) is one of the famous Shanghai dish which is best to serve as appetizer. This recipe allows you to serve the dish at your very own kitchen. You can expect the delicate balance of the soy sauce, sugar and vinegar on each of the rib. The caramelized sauce that coated the ribs is absolutely tasty!
Steps
1 Done | To prepare the ribs, first of all, check the bone side of the ribs and remove any membrane which covering the bones. Rip it off by using your fingers. |
2 Done | Transfer the ribs into a pot, marinate with them with 1 tablespoon light soy sauce and 1 tablespoon cooking wine for 15 minutes. |
3 Done | Heat oil on the pan over low heat, add sugar in and continuously stirring until the sugar melts and turns into dark red. |
4 Done | Add in the ribs and stir to coat the sugar color evenly. Pour in light soy sauce, black vinegar and another 2 tablespoons of cooking wine. Keep stirring for 2 minutes. |
5 Done | Pour in the hot water and add ginger, green onions and star anise. Cover the lid and let it simmer for about 30 minutes on the lowest heat, stirring occasionally to prevent sticking. |
6 Done | Uncover the lid, and if after 30 minutes there's still a lot of liquid, which is normal, turn the heat back up to medium-high. |
7 Done | Remove from the heat and plate them. Garnish with sesame seeds and serve warm. |
