Stewed Spareribs with Lilyflower & Wood Ear

Ingredients
  • 1¼ lb Pork spareribs
  • 5 tbsp Soysauce
  • 3 Green onion
  • 2 slice Ginger
  • 1 Star anise
  • 1 tbsp Wine
  • 2 tbsp Sugar
  • 3 cup Soup stock
  • 50 Dried lily flowers
  • ½ cup Black wood ear
  • 1 tsp Sesame oil
  • 4 cup Oil
Preparation
  1. Cut spareribs into 1½" long, marinate with soysauce for 20 minutes. Deep fry for ( 1 ) in hot oil until golden brown. Remove.
  2. Heat 3 tbsp oil in pan, fry green onion, ginger, star anise. Add wine soysauce and sugar and soup stock. Bring to a boil, add spareribs then turn to low heat, cook for 20 minutes
  3. Soak black wood ear and dried lily flowers in warm water till soft. Tie two lily flowers together in a knot, slice the bamloo shoot, then add into pan, cook for 10 minutes till the liquid absorbed, sprinkle sesame oil. Serve.
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