Ingredients:
800g spare rib, cut into 4cm lengths
Spices:
½ tbsp Szechuan peppercorns
4 star anise
5cm cinnamon stick
3 cm ginger
2 stalks spring onion
5 shallots
Seasoning:
2 tbsp Shaoxing wine
1 tsp salt
1 tbsp soy sauce
2 tbsp corn flour, for coating
Directions:
Combine spare ribs, spices, seasoning and marinate for 1 hour.
Steam at high heat for 45 minutes or until the spare ribs are tender. Remove and leave to cool.
Coat spare ribs with corn flour and deep-fry in hot oil until golden brown. Dish and drain. Serve hot.
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