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Pickled Naxi-Style Spiced Ribs


Pickled Naxi-Style Spiced Ribs
2 pounds of spare ribs
1 Tablespoon Chinese rice wine
1 Tablespoon crushed rock sugar
1 teaspoon Sichuan peppercorns, crushed
1 teaspoon ground fennel or anise pepper
2 cups vegetable oil
3 scallions, coarsely chopped
1 teaspoon crushed whole cloves
1/4 cup Shao Xing wine
1 cinnamon quill
3 black cardamon pods, crushed
3 Tablespoons thin soy sauce
3 cloves fresh garlic, peeled and coarsely chopped
3 slices fresh ginger, coarsely chopped
5 chili peppers, cut in half, seeds discarded
1 teaspoon fennel seeds, coarsely chopped
2 teaspoons cumin seeds
1 Tablespoon Chinese black vinegar

1. Cut the ribs into individual pieces, then mix them with the rice wine, sugar, peppercorns, whichever crushed pepper used and let the ribs rest for two hours.
2. Next, heat the oil, then deep fry the ribs for one minute, and then drain them putting them in a large stock pot. Cover them with water, add all the spices and bring this to the boil, then reduce the heat, and simmer then for ninety minutes, then drain and chill the ribs.
3. Now, filter the stock and store it covered in the refrigerator until chilled.
4. When almost ready to eat, reheat the oil and fry half the ribs for three minutes until golden and drain them. Then fry the rest of the ribs, toss both sets with the vinegar and put them on a large pre-heated platter and serve them.

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