STEP 1.1 in a wok heat 6 tbsp oil, when hot add the blanched ribs in the hot oil and shallow fry for 8 to 10 minutes until ribs are evenly light golden on all sides.
STEP 2.2 discard most of the oil, retain only 2 tbsp back with the ribs in the wok.
STEP 3.3 then add 2 roughly chopped spring onions, 4 cloves sliced garlic ,1 cm sliced ginger and fry for 10 seconds.
STEP 4.4 add 1 tbsp cooking wine, 1 tbsp soy sauce, 1 ltr water and bring to a boil.
STEP 5.5 the and 2 tbsp red bean curd sauce, 1 tbsp rock sugar, 1 stick cinnamon, 1 star anise, ½ tsp cloves ,½ tsp fennel seeds.
STEP 6.6 cover the wok, reduce the heat to low and cook for 1 to 1 ½ hour until the meat is tender.
STEP 7.7 transfer toa dish, garnish and serve hot.
Nutrition value
280
calories per serving
7 g Fat9 g Protein50 g Carbs18 g FiberOther
Current Totals
7 g Fat
9 g Protein
50 g Carbs
18 g Fiber
MacroNutrients
Carbs
50 g
Protein
9 g
Fiber
18 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
457 mg
Iron
8 mg
Vitamin A
170 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
202 mcg
Vitamin B12
0 mcg
Vitamin C
59 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
139 mg
Manganese
11 mg
Phosphorus
174 mg
Selenium
8 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment