Spare ribs –
Rice cakes –
Sugar: appropriate amount
Salt: appropriate amount Vegetable oil: appropriate amount Sesame oil: appropriate amount 1. Soak the rice cake in warm water for several hours, then drain the water. Pan-fry in oil until both sides turn golden brown and set aside. 2. Soak the spare ribs in clean water to remove blood, then wash and drain. Add ginger, cooking wine, dark soy sauce, and five-spice powder. Mix well and marinate until flavorful. 3. Heat oil in a wok to about 50% hot. Add the spare ribs and deep-fry until they change color. Remove and drain the oil. 4. Leave a small amount of base oil in the wok. Add ginger and sweet bean paste, and heat through. 5. Add the spare ribs and stir-fry until evenly coated with the sauce.6. Add water to the same level as the ribs, bring to a boil over high heat. 7. Add rice cakes, reduce to medium-low heat, and cook for about 20 minutes. 8. Add light soy sauce, sugar, salt to taste, and sesame oil. Stir-fry until well-flavored, then reduce sauce over high heat. 9. Aromatic.
