Deep-fry spareribs till cooked.
Put a pot over medium fire and add broth, salt, soy sauce, sugar,
scallion, ginger, five-spiced bag and spareribs. Cook and bring to boil. Skim off the foam
on the surface. Simmer for about an hour till bone fall off
Take spareribs out and place in a dish. Drop mushrooms and bamboo shoot in
the wok. When the juice is reduced, pour it over the spareribs and serve.