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.

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