Pork Ribs 2 Ways

1. Clean the chopped ribs. Transfer to a large bowl. 2. In the same large bowl, add sliced ginger, chopped scallion and diced garlic. Whisk in soy sauce. Seasoning with salt and sugar. Mix well and marinate for 30 minutes. 3. Warm up a small skillet, turn to medium heat, add Sichuan peppercorn. Fry until smell the scent. Transfer to a small bowl, add some salt and mash it well. Set aside. 4. Coat the marinated ribs with cornstarch. Transfer to a large skillet. 5. Heat up the large skillet to medium heat, add cooking oil and ribs. Roast the ribs until turn to golden brown. Transfer to a plate. Set aside. 6. In the large pan, turn up to high heat, add dried chili, scallion, ginger, shallot and celery. Stir-fry for a while. 7. After you smell sauté, sprinkle the crushed peppercorn, put in the cooked ribs, whisk in cooking wine and fry well. Serve immediately. 1. Clean the chopped ribs. Transfer to a large bowl. 2. In the same large bowl, add soy sauce, sugar and cornstarch. Mix well and marinate for 20 minutes. 3. Heat up the pan with high heat, add cooking oil, put in the ribs, sliced ginger, chopped scallion for pan-fry. Cook well and transfer to a plate. 4. In the same pan, whisk in sugar, water, cooking wine, chicken broth, thirteen-spices and abalone. Add in the cooked ribs. Simmer for 30 minutes. 5. After 30 minutes, add in honey. Mix well. Transfer to the plate. Garnish with the Katsuobushi flakes on the top. Serve immediately.