black bean steamed ribs

By foodiva

Ingredients

• 500 g (around 1 pound) ribs, cut into one-bite pieces
• 1 thumb ginger
• small pinch of salt
• 2 teaspoons sugar
• 1 tablespoon Chinese cooking wine or rice wine
• 1 tablespoon Chines fermented black bean
• 2 garlic cloves
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 fresh Thai red pepper
• 1 tablespoon finely chopped green onion and coriander

Details

Servings 1
Preparation time 60mins
Cooking time 100mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

Steaming dishes is a quite popular technique in Chinese cooking year around, but I especially  love this method on summer days. Honestly, I do very little stir frying in front of high fire of a wok because it is so hot. Steaming might be a more tolerable method. My first choice of steaming technique in summer is a high pressure or a rice cooker. Steamer over a wok seems like a less popular choice because more heats escapes. So I would suggestion you trying to make steamed dishes with your rice cooker or high pressure cooker, using a

Those steamed ribs with fermented black beans might be quite familiar to you, as it is usually served at dim sum halls. It has a light flavor, which is great for summer.

water boiled pork

To make the ribs tender after steaming, starch water is the secret key.

But you need to mix it just before steaming.

500g (around 1 pound) ribs, cut into bite sized pieces

Add ginger slices, Chinese cooking wine, sugar and salt. Marinate the ribs in fridge for around 3-4 hours.

Slightly press the black beans and finely chop the garlic. Cut the fresh Thai chili.

Mix 2 tablespoons of cornstarch and 3 tablespoons of water to make starch water.

Pour the starch water to the ribs. Mix well with black beans and garlic.Set up the steamer and steam for 40 minutes to 1 hours (base on what’s your preferred texture).

Serve:

500g (around 1 pound) ribs, cut into one-bite pieces

Add ginger slices, Chinese cooking wine, sugar, and salt. Marinate the ribs in the fridge for around 3-4 hours.

Slightly press the black beans and finely chop the garlic. Mix 2 tablespoons of cornstarch and 3 tablespoons of water to make starch water. Pour the starch water onto the ribs. Mix well with black beans and garlic.

Chinese Tomato and Egg Stir Fry