Ingredients
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2
-
2
-
2
-
3 1/4
-
10
-
8
-
4
-
3
-
5
-
2
-
-
-
-
-
Directions
Lu Rou Sichuan (Triple-Cooked Spareribs With Chiles), This is from a dinner party hosted by Ivy Hui in Chengdu, Sichuan, China., This is from a dinner party hosted by Ivy Hui in Chengdu, Sichuan, China.
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Steps
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1
Done
|
Mix Spareribs, Wine, and Five-Spice Powder in a Bowl. Cover With Plastic Wrap and Refrigerate Overnight. |
|
2
Done
|
the Next Day, Drain Ribs, Discarding Liquid, and Transfer to a 6 Qt Saucepan. Cover With Water by 2 Inches and Bring to a Boil. Reduce Heat to Medium; Cook Until Slightly Tender, 35 Minutes, and Drain. Set Aside. |
|
3
Done
|
Heat 1/4 Cup Canola Oil in a 14 Inch Flat-Bottomed Wok or Frying Pan Over Medium-High Heat. Add Sliced Garlic and Ginger, Dried Chiles, Fennel, Star Anise, and Cinnamon; Cook Until Fragrant, 12 Minutes. |
|
4
Done
|
Using a Slotted Spoon, Transfer Spices and Chiles to a Piece of Cheesecloth; Tie Into a Tight Package. Add Package to Wok With Reserved Ribs, Sugar, Salt, and 6 Cups Water; Bring to a Boil. |
|
5
Done
|
Reduce Heat to Medium; Cook Until Ribs Are Very Tender, 3035 Minutes. Drain Ribs, Discarding Liquid and Spice Package, and Dry Them Completely With Paper Towels; Set Aside. |
|
6
Done
|
Dry Wok With Paper Towels and Heat Remaining 3 Cups of Canola Oil to 375 Degrees F. Working in 2 Batches, Fry Ribs Until Crisp, 68 Minutes. Using a Slotted Spoon, Transfer to Paper Towels to Drain; Set Aside. |
|
7
Done
|
Discard All but 1/4 Cup Oil; Heat Over High Heat. Add Minced Garlic and Ginger, and Red and Green Chiles; Cook Until Fragrant, About 1 Minute. Add Ribs and Red Chile Oil; Cook For 1 Minute More. Serve With Rice. |
