Thursday, March 24, 2011
Wuxi Spare Ribs
Wuxi earned its nickname "Pearl of Lake Tai" because it's built on the shore of Lake Tai in a scenic setting. Wuxi was also dubbed "little Shanghai" because of its close proximity to the city, rapid urbanization and booming economy.
Although Wuxi means "No tin", scholars suggest the city name may come from "Wuxu" (吳墟), meaning ruins of the State of Wu, or a Baiyue word which may mean "god bird".
Wuxi is known for its Wuxi-style spare ribs, sweetened pork dumplings and fried gluten.
I have no idea how “wuxi spare ribs” actual taste like!
well, I just found it from recipe book.
800g spare ribs | 1 tablespoon light soy sauce | 1 tablespoon corn flour |
1 tablespoon Shaoxing wine
8 slices ginger | 2 stalks spring onion (cut into 5cm lengths)
half teaspoon red rice (optional) | 2 tablespoon light soy sauce | 2 tablespoon tomato sauce |
2 tablespoon Shaoxing wine | 20g rock sugar | 600ml water |
combined ingredient A and marinate for 1 hour. Deep-fry in hot oil until golden brown, dish and drain.
Heat 1 tablespoon oil in a wok to stir-fry the ginger and spring onion until aromatic.
Add in spare ribs with seasoning and bring to boil turn lowest heat and
simmer for 40 minutes until tender. Dish out.
Posted by boon's little kitchen at 2:31 AM