Ingredients
1 packet frozen fresh sea cucumber - washed and cleaned, cut into big chunks
4 dried shitake mushroom - soaked and drained
1 medium sized taro/yam- peeled and cut into chunks and deep fry
1 lb pork ribs
1 star anise
2 cloves
1/2 tsp five spice powder
2 cloves garlic - chopped
few slices ginger
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp black vinegar
pepper to taste
vegetable oil
1 cup water
Seasonings for pork rib
1 tbsp light soy sauce
1 tbsp shaoxing wine
pinch of salt
dash of pepper
1/2 tsp cornstarch
1 tsp sesame oil
Method
- Marinate pork ribs for 1 hour or more.
- Bring a pot of water to boil. Add sea cucumber and blanched. Drain and set aside.
- Heat up oil in a large pot. Fry garlic and ginger for a while. Add pork ribs and mushrooms and fry to mix well.
- Drizzle light soy sauce, dark soy sauce and oyster sauce. Do a quick stir fry over high heat.
- Add star anise, cloves and water and simmer over medium low heat for 30 min or till meat is tender..
- Add fried taro and blanched sea cucumber and cook till desired tenderness.
- Add black vinegar and pepper.
- Serve warm with rice.
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