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Spareribs with Sauce

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    400g pork fillets with bones
    75g Chinese water chestnuts
    50g tomato ketchup
    0.5g curry sauce
    0.5g sesame paste

  • Leave only a narrow strip of bone on the fillets, beat the meat, with the side of a cleaver, horizontally and vertically three times, then cut perpendicular to the bone into strips.

  • Slice the Chinese water chestnuts.
  • Mix tomato ketchup, curry sauce, sesame paste, MSG, stock and orange juice, for the sauce.
  • Deep-fry the fillets and sliced water chestnuts in oil until golden, pour in the sauce and thicken.

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