无锡排骨 Wu Xi Spare Ribs

材料 ：
小排骨1公斤（砍成6公分长，洗净抹干）
腌料：（混合）
酱油2汤匙、玫瑰露酒2汤匙、白糖1茶匙、胡椒粉少许、姜粉1茶匙、五香粉1茶匙、奇异果1粒（去皮捣烂）、生粉少许
香料：
桂皮2段、八角2粒、丁香4粒、大茴香粉1茶匙
研磨材料：
黄大葱1粒、蒜头4瓣、嫩姜5公分
酱汁：（混合）
酱油1汤匙、添酱油1汤匙、玫瑰露酒2汤匙、冰糖2汤匙、南乳汁4茶匙、清水1 ½杯
装饰：
蒜头1整粒（剁碎炸至金黄色）
做法 ：
① 用腌料把排骨腌隔夜。（图1）
② 隔天起锅热油，把排骨滴干，沾少许生粉后入锅炸至金黄色，盛出滴干油。（图2-3）
③ 留2汤匙油在锅，把大茴香以外的其它香料都下锅，炒香后加入研磨材料和大茴香粉，炒至微黄。（图4-5）
④ 加入排骨，炒均后加入酱汁材料，煮至滚后转小火焖煮1小时或至肉软。有需要可加入额外酱油调味。（图6-7）
⑤ 盛出装碟，撒入炸蒜茸，配白饭吃。

INGREDIENTS
1 kg pork spare ribs (chopped into 6 cm pieces, washed and pat dry)
MARINADE combine
2 tbsp light soy sauce, 2 tbsp rose wine, 1 tsp sugar, Dash white
pepper, 1 tsp ground ginger powder, 1 tsp Five spice powder, 1
whole kiwi fruit(peeled and mashed), Some cornstarch for dusting
SPICES
2 sticks cinnamon, 2 whole star anise, 4 cloves, 1 tsp ground
fennel powder
GRIND FINELY
1 medium white onion, 4 cloves garlic, 5 cm piece young ginger
SAUCE (Combine)
1 tbsp light soy sauce, 1 tbsp kecap manis, 2 tbsp rose wine, 2
tbs rock sugar, 4 tsp nam yee sauce, 1 cups water
GARNISHING
1 whole head garlic (chopped and fry until golden brown)
METHOD :
① Marinate pork ribs with Marinade overnight. (pic 1)
② Next day, heat oil for deep frying. Drain away marinade. Dust
ribs lightly with cornstarch. Deep fry ribs over high heat till
just golden. Remove and drain well. (pic 2-3)
③ Keep 2 tbsp oil in wok, sauté spices except fennel powder,
till fragrant. Add ground ingredients and fennel powder, fry
till slightly browned. (pic 4-5)
④ Add fried ribs, stir to mix. Add Sauce ingredients bring to boil,
lower heat, cover and simmer for 1 hour till ribs are tender.
Season to taste with light soy sauce, if needed. (pic 6-7)
⑤ Dish out, garnish with fried garlic. Serve with hot rice