Step 1

Blanch the ribs| Add ribs in a pot or wok with clean water, add a chunk of smashed ginger, cooking wine and scallion. Bring to a boil and then cook for 5 minutes. Pick the ribs out. Or if you prefer to strain, remember to rinse under warm water to remove the attached impurities. Then drain completely.

Step 2

Fry sugar and ribs|Add around 2 tablespoons of oil in wok and then add sugar in. Keep fire to middle and stir the sugar continuously. The sugar melts at first, moment later turn yellow and bubbled. Don't over cook sugar at this time because we will need to continue fry ribs for a while. Add ribs in to fry until the ribs get colored and slightly seared. Add star anise, chili pepper, ginger and scallion in, fry until aromatic.

Step 3

Simmer|Pour in hot water to cover the ribs. Cover the lid and simmer for 30 minutes. Or add another 10 minutes for a softer texture.

Step 4

Thick the sauce- attach the flavors and color|Open the lid, pick scallion and ginger out. Keep fire to middle to thick the sauce. At this stage, keep stirring the ribs to get an evenly coated flavor. The ribs are ready when the sauce is almost attached. Serve hot!