Braised Spareribs With Sea-cucumber
400g sea-cucumber, rinsed and sliced
600g spareribs, chopped into 3-4 cm lengths
1 tbsp minced garlic
4 slices ginger
5 dried Chinese mushrooms, soaked and halved
6 dried oysters, soaked for 5-10 minutes
2 stalks spring onion
1 tbsp oil
1 tbsp sesame oil
1 tbsp oyster sauce
1 tbsp light soy sauce
1/8 tsp pepper
1/8 tsp sugar
Dash of Shao Hsing Hua Tiau wine
1½ tbsp light soy sauce
2 tbsp oyster sauce
1/4 tsp thick soy sauce
1/2 tsp sugar
1/4 tsp salt
1 tsp chicken stock granules
Marinate spareribs with seasoning (A) for at least 1-2 hours.
Heat oil and sesame oil in a claypot or heavy based saucepot. Add ginger, garlic and spring onion. Fry until fragrant.
Add marinated spareribs and mushrooms. Fry for 3-4 minutes. Add sauce (B) and stir-fry briskly for a while. Pour in water, cover and cook to a boil. Add dried oysters and cook for 5-6 minutes.
Put in sea-cucumber and cook to a boil. Reduce the heat and simmer for 40-45 minutes or until ribs are tender.
Dish out and serve.