Today’s menu is braised porb ribs (卤小排). Notice that the photo is getting bigger now? Aha! I have just realised how to upload photo through flikr. My goodness, it’s so easy and yet, I didn’t know about it.
Nevermind, late better than never.
Today I followed my mood, put in ingredients and amount according to my Agar-logy aka anyhow. I need to clear some of my spices anyway. CY graded it to be NICE. But…. It could be better if it was cooked over a longer period, more than 2 hours if possible. All right! Next time I will.
2 star anise & 1 cinnamon stick
some dark soy sauce
some rock sugar
some Shao Xing wine
some soy sauce
Just pour everything inside, fill with water until cover the ribs, simmer over low heat till sauce thicken, about 3 hours.
Point to note:
I should have simmered it under ultra-low heat because the ribs seem to be a bit hard. Also, may be one or two spring onion (just the white part) to enhance its flavour?