Spareribs and Watercress Soup
|Spareribs||8 Ounce (250 Gram)|
|Watercress||1⁄2 Bunch (50 gm)|
|Monosodium glutamate||To Taste|
|Water||1 1⁄2 Pint (900 Milliliter)|
Chop the spareribs into 3-cm (1 -in) lengths.
Wash and trim the watercress.
Put all the ingredients into a casserole and stand the casserole in a roasting tin containing hot water.
Cover the tin completely with either a lid or tinfoil, and place in an oven heated to 160°C, 325°F/Gas 3.
Cook for 3 hours.
Remove from the oven and take out the ginger and onion.
Check the seasoning and serve.