To cut down on cooking due to flu, stewed a pot of spare ribs to last for 2 days. The stew tastes better the following day.
Marinate the ribs with 2 cubes of preserved beancurd, 2 tablespoons teriyaki sauce, 1 tablespoon ginger barbecue sauce, 1 tablespoon mirin, 2 big tablespoons tau cheo sauce, 1 teaspoon salt, 5 garlics mashed, 2 big slices of mashed ginger and half cup rice wine. Let the ribs stand for 1 hour before cooking.
Fry 2 big onions in oil till soft and add in spare ribs. Cook over high heat and stir frequently to avoid sticking to the pan. Lower heat to simmer. Add in Japanese mushroom and carrots when ribs are fully cooked. Continue simmer till the vegetables are soft. Half an hour before serving add in celery to simmer.