Ingredients
500 g (about 1 lb) pork spare ribs, 20 g each of green bell pepper rings and red bell pepper rings.
Seasonings
10 g chopped scallions, 10 g minced ginger, salt, MSG, fresh broth, and vegetable oil to taste, 2 tablespoons each of sugar and cooking wine, and 1 spice bag (containing 1 star anise, 5 g cinnamon, 2 g Sichuan peppercorns, and 2 g fennel seeds).
Steps
1. Cut the pork ribs into sections, then mix with salt, MSG, cooking wine, chopped scallions, and minced ginger until well combined. Marinate until flavorful, then deep-fry in hot oil until about 80% cooked. Remove and drain the oil.
2. Bring fresh broth to a boil in a wok, add the spice bag and ribs, then stir in sugar, salt, and cooking wine. Once boiling, reduce to low heat and simmer for 30 minutes until the liquid is mostly absorbed. Add the chili rings and stir-fry briefly, then transfer to a serving plate.