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Ingredients:
450g Spare ribs (肉排)
150g pig’s liver (豬肝)
8g Chinese angelica (當歸)
1 clove star aniseed (八角)
2 tsp medlar (杞子)
4 cloves clove (丁香)
1 tsp Sichuen pepper (花椒)
1 tsp White pepper (白胡椒)
4 thick slices ginger (薑)
1 stalk lemon grass (香茅)
4 cloves garlic (蒜肉)
4 stalks peeled cane (竹蔗) each stalk 4 inches
fried shallot slices (炸乾蔥片)
12 cups waterSeasoning:
1/2 tsp salt
1 tsp granulated suger
1 tbsp dark soy sauce
1 tbsp light soy sauceMethod:
1. Wash spare ribs. Chop up, Scald and rinse. Wash pig’s liver. Slice and scald. Set aside.
2. Put water, angelica, star aniseed, medlar, Sichuen pepper, clove, white pepper, ginger slices, lemon grass, garlic and cane into an earthen pot. Bring to the boil. Add spare ribs. Boil again. Turn to low heat. Parboil for 1 hour. Put in seasoning and pig’s liver. Parboil for a while. Transfer to a soup bowl. Sprinkle with friend shallot slices. Serve hot.
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