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
- Cut spareribs into 1½" long, marinate with soysauce for 20 minutes. Deep fry for ( 1 ) in hot oil until golden brown. Remove.
- 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
- 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.