Wineshark Cooking Class - Braised Pork Ribs with Candied Ginger and Scallion 甜薑京蔥炆豬肋條

Ingredients (for 4):

• Iberico pork ribs - 500 g
• Old ginger - 80 g
• Young ginger - 80 g
• Red sugar - 4 tbsp
• Sweet soybean paste - 1 tsp
• Chu Hau sauce - 2 tsp
• Egg white - 1/2
• Peking scallion - 2
• Chinese yellow wine - 100 ml
• Water - 100 ml
• Salt - 1/2 tsp
• Flour -1 tbsp

Procedures:

1. Cut the old and young ginger into thick slices. Lightly crush the old ginger. Marinate with red sugar overnight.

2. Cut the pork ribs into sections. 

3. Marinate the pork ribs with egg white, salt and flour. 

4. Cut one stem of the Peking scallion into shreds.

5. Cut the remaining Peking scallion into slices.

6. Heat the wok with oil, then stir-fry the scallion shreds. Remove after fragrant. 

7. Stir fry the scallion slices until lightly browned. Then remove.

8. Heat the casserole with oil, then add the old ginger in and stir-fry until fragrant.

9. Add the pork ribs to pan-fry until golden brown on both sides.

10. Add the young ginger and mix well. 

11. Add sweet soybean paste and Chu Hau sauce and mix well.

12. Add Chinese yellow wine and water. Continue to braise for 10 minutes.

13. Add the scallion slices and cook until the sauce is reduced.

14. Put the scallion shreds on the rim of the serving dish.

15. Put the pork ribs and ginger in the middle to serve.