This recipe is taken from the Crossroad Project, that was created to promote Grana Padano cheese and other high quality products from Lombardy in China. Crossroad is a project of the Grana Padano Protection Consortium, together with the Region of Lombardy and Union Camere: a perfect blend of sales and cultural promotion.
The objective of this project was the promotion of quality Italian products as a versatile ingredient of ethnic cuisines, particularly those, like the Chinese, characterised by a long history of cooking traditions, just like Italian cuisine.
Italian PDO products meet the taste of foreign consumers in Italian recipes, but they can also feature successfully in fusion cooking, creating unique and different dishes..

Zubereitung

Rinse the ribs, cut them into 3-4 cm. long pieces, soak them in cold water for 5 minutes, drain and dry them, then marinate in half the soy sauce and the red wine for 15 minutes.

Drain them from the marinade, dry and coat in the white sugar, then set aside.
Heat the oil up in a wok on a medium-low heat, roast the ribs till golden brown, take them off the oil and let them drain.

Discard the oil, keeping the bottom of the wok greased, warm it up again and sauté the scallion and ginger, add the spare-ribs, the rice wine, fennel seeds, brown sugar, vinegar, salt and the remaining marinade. Sauté for 30 seconds, turn the heat down and keep cooking on a low heat till the sauce thickens and the meat shrinks off from the rib.

Make small disks of grated Grana Padano on a silpat, bake in the microwave for 25 seconds. When the cheese has melted flip the disks over in small bowls, forming small crescent-shaped crisps.
Arrange the meat in a plate and garnish with the crisps.