• 300-400g of spare ribs, cut into small sections

Seasoning:

• cooking wine
• ginger slices
• green onion sections
• dry chilies 
• ground cinnamon 
• 3-4 bay leaves
• 1 star anise
• white sugar 
• salt 
• pepper powder

1. Fill a wok with water and turn on the heat. Slowly add the spare rib sections, and cover them. Once the water is boiling, add in the cooking wine. Boil for 3-5 minutes until they turn yellowish white. Remove them and set aside.
2. Pour the water in the wok away, and place it over high heat until hot. Add some cooking oil and white sugar. Stir-fry for 40-60 seconds until it turns reddish-brown and bubbly. Add in the boiled spare rib sections carefully, and stir-fry them for 2 minutes until well mixed.
3. Add water to the wok until the spare rib sections are completely immersed. Add in the star anise, dry chilies, bay leaves, ground cinnamon, green onion sections, and ginger slices. Cover and boil it for 3-5 minutes over high heat until fragrant, then change to low heat, and stew for about 40 minutes, or til meat is tender. Stir occasionally and be careful not to burn the pork on the bottom.
4. Remove the cover, add in salt and pepper powder, and boil for another 3-5 minutes until the sauce is thickened.
5. Remove and serve hot.