Bring 1-1/2 quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; sover and simmer 1-1/2 hours. Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm. Simmer sauce until it reduces to a thin syrup, about five minutes. Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve. --- Monsoon Restaurant San Francisco, CA per COOKs magazine Courtesy of Shareware RECIPE CLIPPER 1.2 Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (245g)|
|Recipe Makes: 6|
|Calories from Fat: 390 (65%)|
|Amt Per Serving||% DV|
|Total Fat 43.4g||58 %|
|Saturated Fat 17.5g||87 %|
|Monounsaturated Fat 18.6g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 158.8mg||49 %|
|Sodium 238.8mg||8 %|
|Potassium 725.5mg||19 %|
|Total Carbohydrate 4.9g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.5g|
|Protein 44.5g||64 %|
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Calories per serving: 598
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