Shanghai Food: Hunan cumin ribs – Di Shui Dong style

Note by Kat: I have edited the recipe from the original to suit how I cooked it on 14 November 2022. Start making this in morning as you need to make sure you have enough time to slow cook the ribs then cool them before cooking in the flavour at the end.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Fill your stockpot ¾ full with cold water.

Step 2

Add the sliced garlic, ginger and shallots, followed by the aromatics.

Step 3

Add the light soy, shaoxing wine and Chinese rock sugar.

Step 4

Bring to the boil and taste the stock for balance of flavours.

Step 5

Strain it through a fine sieve. This will become your master stock to slow cook ribs in.

Step 6

Boil ribs in separate pot of water to get rid of sediments. Drain and rinse with cold water. Place ribs in master stock on slow cook (lowest setting) for 1 hr 30 mins.

Step 7

Transfer ribs to a dish and cool in the fridge

Step 8

In a bowl, mix the wine, salt, soy sauces, flour and one tablespoon water. Add cooled ribs to marinade.

Step 9

This step is to put some colour to the outside of the ribs. In a wok, heat peanut oil to about 275 degrees. Add ribs and stir gently for two to three minutes, then remove from oil with a slotted spoon and drain well.

Step 10

Pour off all but 3 tablespoons of oil in wok. Over a high flame, add the ginger, garlic, fresh chilies, chili flakes and cumin seeds and stir-fry briefly, until they are fragrant. Return ribs to the wok and stir well, seasoning with salt to taste.

Step 11

When ribs are sizzling and fragrant,add spring onions and toss briefly. Remove from heat and stir in sesame oil.