Ingredients
500 g (about 1 lb) thick-cut pork spare ribs, 2 preserved plums, 1 red chili pepper.
Seasonings
1/2 tablespoon each of Shaoxing wine and soy sauce, 2 scallions, and appropriate amounts of Zhejiang vinegar, rock sugar, and salt.
Instructions
1. Cut the pork ribs into large pieces, mash the sour plums, and spread the paste on the meaty side of the ribs. Marinate with Shaoxing wine, soy sauce, scallions, Zhejiang vinegar, rock sugar, and salt for 1 hour. Deep-fry in hot oil for 2 minutes, remove, then let the oil temperature recover and fry the ribs again for 1 minute.
2. Shred the red bell pepper and scallions together. Heat a wok over high heat, add 2 tablespoons of oil, then add the seasonings and cook over low heat until the sugar dissolves. Add the spare ribs, cover, and cook for 2 minutes. Stir well, then continue cooking until the sauce thickens. Stir in the shredded red bell pepper and scallions, then serve.