From one of the all-time great Chinese cookbooks "The Key to Chinese Cooking" by Irene Kuo "This is a light-hearted title for an extremely easy and delectable dish--the 1 to 5 referring to the simmering ingredients. The sauce-coated meat is succulent, with a deep sweet and sour flavor. The dish serves 2 or 3 amply when accompanied by rice and a stir-fried leafy vegetable or a crisp salad. The ribs are also good as an appetizer.

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