INGREDIENTS

1 1/3 lbs.spareribs, 2/3 lb.spinach, 2 cloves garlic

SEASONINGS:

(1) 1T cooking wine, 2T vinegar, 3T sugar, 4T soy sauce, 2C water

(2) 1/2t salt

METHODS

1. Blanch the spareribs to remove blood. drain, then cook with seasoning(1)with low heat, braise the spareribs until soften.

2. Rinse spinach, and cut into small sections; chop garlic. Stir-fry the chopped garlic with 2T oil, then add the spinach, add salt to taste. Remove to serving plate.

3. Put the spareribs onto the spinach and serve.

Remarks

• Please use the upper part of chump which will be more soft, or the lean part of the rib.

• 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml