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Spareribs in Double Red Sauce II


Spareribs in Double Red Sauce II
1 Tablespoon vegetable oil
2 pounds pork spareribs, cut into two-inch lengths
3 scallions, each tied in a knot
2 slices fresh ginger
1 star anise
1 small stick cinnamon
1/4 cup red fermented bean curd liquid
1 to 2 Tablespons red rice wine 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. In the same pan, add scallion knots ad ginger slices and stir-fry for one minute then return the spareribs to the pan, add the star anise, cinnamon, bean curd liquid, fermented red wine lees, 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 an equal amount of cold water and stir it in and stir until the sauce is thickened, then serve.

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