The ribs were sous vide in marinade, juices were recombined with the tang cu sauce, sauce was then reduced and used to baste the ribs as they finished in the oven, thus lacquering the ribs. The meat still pleasantly toothsome while the connective tissue near the bone was broken down just right, until its texture was fatty, and the meat peeled off the bone easily.

The risotto is made by combining sauteed aromatics, uncooked rinsed short grain rice, and Chinese fermented yellow soybean paste. Cooking time is 10 minutes in the pressure cooker and it comes out better than stove-top risotto every time. Extra tang cu sauce was drizzled over both rice and bai cai.

The bai cai is simply sauteed in the wok with aromatics.