| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 9 |
|
Dried black mushrooms |
| 2 |
lb |
Pork spareribs |
|
|
Water to cover |
|
|
Water to cover again |
| 2 |
|
Or |
| 3 |
|
Cloves star anise |
| 3 |
tb |
Soy sauce |
| 1 |
ts |
Salt |
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Water |
INSTRUCTIONS
1. Soak dried mushrooms.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 2-inch
sections.
3. Boil water in a heavy pot. Add spareribs and cook, uncovered, 15
minutes. Drain. Rinse ribs under cold running water. Drain again.
4. Return ribs to pot. Add fresh cold water to cover. Cut soaked mushrooms
in 1/4-inch slices and add, along with star anise, soy sauce and salt.
5. Bring to a boil. Then simmer, covered, until tender (about 45 minutes).
6. Blend cornstarch and remaining cold water to a paste; then stir in to
thicken. Serve hot.
NOTE: This dish may be prepared in advance and reheated. The cornstarch
paste, however, should be added just before serving.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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