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Spareribs in Double Red Sauce I


Spareribs in Double Red Sauce I
1 Tablespoon vegetable oil
2 pound pork spareribs, cut to two inch lengths
3 scallions, tied in knots
2 slices fresh ginger
1 star anise
1 small stick cinnamon
1/4 cup red fermented bean curd liquid
1 to 2 Tablespoons red wine rice lees
3 Tablespoons brown rock sugar
2 Tablespoons cornstarch or yam flour
1. Heat wok or large deep fry pan, add oil, and brown the spareribs for about five minutes, then remove them and set them aside.
2. Into the same pan, add scallion knots and ginger slices and stir-fry for one minute then return spareribs to the pan, and add star anise, cinnamon, bean curd liquid, fermented red wine lees, the sugar, and two cups of water. Simmer uncovered for one hour and a half; then bring to the boil, and boil for five minutes, reducing the liquid.
3. Mix flour with equal amount of cold water and stir until thickened. Then serve.

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