Hot-and-sour rib tips from The Mission Chinese Food Cookbook (page 140) by Danny Bowien and Chris Ying
- bay leaves
- cinnamon sticks
- fennel seeds
- fish sauce
- garlic
- fresh ginger
- peanut oil
- sesame oil
- whole star anise
- palm sugar
- tomato paste
- Sichuan pepper
- cumin seeds
- pork sparerib tips
- shio koji
- beer
- doubanjiang
- Chinese black rice vinegar
- black cardamom pods
- dried chiles de arbol
- dried shiitake mushrooms
- dashi kombu
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.