Ingredients (for 4):
- Ping-pong - 600 g
- Shiitake mushroom - 8
- Pork spare ribs - 450 g
- Oil - 2 tsp
- Shallot - 2
- Garlic - 1 clove
- Chicken stock - 1 cup
- Soy sauce - 1 tbsp
- Dark soy sauce - 1/2 tsp
- Sugar - 1 tbsp
- Rice wine - 2 tsp
- Salt - 1/8 tsp
- Sesame oil - 1/2 tsp
Procedures:
1. Soak the shiitake mushroom with water, then remove the stem and retain the water.
2. Cut a cross on the ping-pong skin with small knife.
3. Heat the ping-pong on a clean wok, with lid on, for about 2 minutes. Then remove and let it cool.
4. Remove the hard skin of the ping-pong.
5. Peel off the apricot-coloured crust, then peel off the ring.
6. Cut the pork spare ribs into big pieces.
7. Cut the shallot and garlic into slices.
8. Heat the wok to medium-high level, pour in 2 teaspoon of oil, add in the shallot and garlic and stir-fry until the shallot becomes transparent.
9. Mix the soy sauce, dark soy sauce and sugar together.
10. Pour in the sauce and when the sugar melts, add the pork spare ribs in to stir-fry briefly. Sprinkle with rice wine.
11. Add in the shiitake mushroom, and then chicken stock. Cover with lid and cook until the stock boils.
12. Braise the pork spare ribs for 40 minutes. And then add in the ping-pong, as well as the water to soak the shiitake mushroom, and another cup of water, to cook for another 10 minutes.
13. Add in the sesame oil and mix well. Then serve.
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