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Spareribs in Pot


Spareribs in Pot
1/2 pound spare ribs, cut into two-inch pieces
1 Tablespoon mushroom soy sauce
1 Tablespoon cornstarch
1 teaspoon sesame oil
1 Tablespoon corn oil
1 bitter melon, seeded and cut into two-inch pieces
2 cloves garlic, peeled and sliced
4 Tablespoons dried lily bulbs, soaked for fifteen minutes in warn water
2 Tablespoons fermented black beans
1 Tablespoon dried shrimp
1 Tablespoon thin soy sauce
2 Tablespoons cornstarch mixed with the same amount of cold water
1 scallion, slivered, for decor
1. Mix ribs, mushroom soy, the tablespoon of cornstarch, and sesame oil in a flame-proof casserole and set aside for half an hour.
2. Heat corn oil in a wok, add bitter melon and garlic and fry for two minutes, then add a cup of cold water and simmer for ten minutes.
3. Put bitter melon mixture and all the other ingredients except the scallion and the cornstarch water into the casserole and mix well. Add another cup of water, and simmer covered for three-quarters of an hour.
4. Mix in the cornstarch water and bring to the boil, reduce heat and simmer for five minutes, sprinkle the scallion on top and serve.

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