糖醋排骨 by JJ Lily Ooh

糖醋排骨 by JJ Lily Ooh
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1 kg shoulder ribs season with 1 tbs light soy sauce, 1 tbs Chinese rice wine, 1 tsb sesame oil and 1/2 tsb of 5 spice powder for 20-30 mins. Sauces: 4tbs dark Chinese vinegar, 2 tsb dark soya sauce.
Others: 8-10 thin slices of ginger some scallions (white parts only) and 6-8 pouch garlic. 3 tbs rock sugar ,2 cups water , sesame seeds and capsicum (optional)
Heat 1 tablespoon oil in a pan over medium heat and brown the ribs on all sides. Set aside.
Heat another tablespoon of oil in a clean wok over medium heat, and cook the ginger, garlic and scallions until fragrant, about 3 minutes.
Take them out of the wok and set aside. Add another tablespoon of oil, and with the wok on low heat, add the sugar. Stir and let it melt.
Add the ribs and coat them with the melted sugar stir fry for 3 mins . Add the sauce, water and the cooked ginger, garlic and scallion. Turn up the heat and bring everything to a boil. Then cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking. After 30 minutes, if there’s still too much liquid in the wok , take off the lid and turn up the heat, stirring until the sauce has thickened and the ribs are coated and sticky.