I had another bowl of that mushroom barley soup for dinner, plus I made a snack of 1,2,3,4,5 chicken gizzards - something I made with some gizzards I got at the Asian market today. The original recipe was 1½ tb chopped up spareribs, with 1 tb rice wine, 2 tb dark soy, 3 tb white vinegar, 4 tb sugar, and 5 tb water, giving it the name. I usually add 1½ tsp 5 spice powder, which tastes great. I have used this method for boneless pork, and boneless chicken thighs, which works great. This time I put the trimmed gizzards in the Instant Pot, with the ingredients, mixed it up, and pressure cooked it 90 min. It got very tender in that time. Then I set it on sauté/high, and cooked the liquid down, until just a glaze remains. The gizzards had a really good flavor, with a strong, irony flavor, with that 5 spice glaze.
Is that supposed to be 1½ lbs? Or is that really 1½ tablespoons of chopped ribs?