Shanghai-style short ribs

• 1 lb pork short ribs (crosscut in 2 inch square)
• 1 tbls fresh ginger (finely chopped)
• 6 star anise
• 1/2 cup shao-xing rice wine
• 1/4 cup soy sauce
• 4 tbls brown sugar
• 2 tbls zhen-jiang rice vinegar
• 1 tsp cooking oil
• white pepper
• green onions (finely chopped)

1. add oil to the wok over median heat, add ginger and star anise, fry for 2 minutes
2. add short ribs to the wok and stir till the meat lightly brown
3. add rice wine, soy sauce, and brown sugar to the wok, add enough water to just cover the meat, turn up the heat to bring the liquid to boil
4. cover the wok and turn down the heat to the liquid slightly boiling, simmer for 90 minutes
5. remove ribs from the wok, discard the coking liquid
6. heat a frying pan, add 1 tbls brown sugar. when the sugar melts, add vinegar to mix
7. add ribs to the frying pan, stir and mix for 5 minutes
8. sprinkle white pepper and green onions, mix and serve