Cut the spareribs into 4cm pieces. Put the spareribs in a large
bowl, add 15ml light soy sauce and the rice wine, salt, 1 tbs
cornstarch and pickle for 20 minutes.Heat 50ml vegetable oil in a
pan, fry the spareribs and roll with chopsticks, until the
spareribs is cooked and turns into light brown.Heat 10ml oil in the
pan and saut the ginger and garlic until there is aroma. Add the
spareribs, and the sos. Add hot water to just immerse the
spareribs. Cover the pan and cook with slow fire for 30
minutes.When the soup in the pan gets less, taste the soup and add
the salt if necessary. Uncover and turn to strong fire to dry the
soup. Turn off the fire ehen the soup gets sticky and enwrap the
meat.
Sauce:
pinch tablespoon chili sauce1/2 Hoisin sauce2 tablespoon
Worcestershire sauce2 tablespoons black vinegar5 tablespoons
sugargarlic, ginger2 tablespoons water
