1. Cut the spareribs into smaller pieces (Tips1), boil and rinse them to remove the scum on the surface. Coat the surface with the soy sauce (Tips2) and fry them in deep oil at 180��. Rinse them again to remove oil on the surface.

2. In an earthen pot, fry the Welsh onion and ginger root. When you smell the aroma, add the bamboo shoots and shiitake mushrooms.

3. Add the soy sauce and stock, and bring to a boil. Season to taste. Add the spareribs and cook over low heat for 1 hour (Tips3).

4. Adjust the amount and the taste of the seasoned stock. When the spareribs have become tender and the meat can easily be separated from the bones, lightly thicken the seasoned stock and add the pea pods.

Tips

1. Cut the spareribs into bite-sized pieces.
2. Frying the spareribs coated with soy sauce gives a nice flavor and aroma to the dish and also prevents the meat from crumbling.
3. To shorten the cooking time, use either a pressure cooker or steamer.