Shanghainese ribs

 

 

Haven't made this dish for a while and quite miss it. Since it takes a few hours to cook, I made a big pot, keep some portions for later use.

 

1. Add in a big pot soy sauce, dark vinegar and brown sugar, mix and taste, add enough amount that you would like to have as the amount of sauce for the cooked dish, with a balance taste, more towards the sour side.

2. Then add seasonings like star anise, clove, ginger, old mandarin peel, licorice, Sichuan pepper (optional), add ribs and cover with water, bring to boil.

3. Add rice wine and simmer at low heat for 3-4 hours. Turn over every half hour. Adjust seasoning, in my experience, mostly adding more vinegar.

Goes very well with rice or soft buns.