Serving: 4-6pax
[Ingredients]
1.1kg spare ribs
3pcs salted fish - fried till crispy, reserve oil
1-inch ginger - smashed
10 cloves garlic - smashed
2 tsp fish sauce
1.5 tbsp dark soy sauce
2 tbsp light soy sauce
150ml rice wine
8pcs dried chilli - soaked
4pcs rock sugar
3 stalks scallions - tied into a bunch
2 tbsp cornstarch solution - 2P starch, 1P water
2 tbsp cooking oil
[Steps]
Saute ribs in pot in batches, till browned. Set aside.
In the same pot, add in reserve oil from frying the fish, ginger, garlic and dried chilli. Stir-fry till fragant.
Followed by ribs, wine, light and dark soy sauce, fish sauce and rock sugar. Keep mixing till sugar has melted.
Pressure cook it for 30mins.
Then, reduce the liquid till thick and saucy. Mix in cornstarch solution.
Crush salted fish and mix it in, and serve.
Adapted from themeatmen