Chinese Steamed Ribs with Black Bean Sauce

• Produce

  • 1 tbsp Chines fermented black bean
  • 2 Garlic cloves
  • 1 tbsp Green onion and coriander
  • 1 Thumb ginger

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 small pinch Salt
  • 2 tsp Sugar
  • 1 Thai red pepper, fresh

• Beer, Wine & Liquor

  • 1 tbsp Chinese cooking wine or rice wine

• Liquids

  • 2 tbsp Water

• Other

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

Found on chinasichuanfood.com

Description

Ingredients

• 500g (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

Directions

• Rinse the ribs several times and soak in clean water for around 30 minutes. Transfer out and drain completely.
• 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.
• Set up the steamer and steam for 40 minutes to 1 hours (based on your preferred texture). For rice cooker or high pressure cooker, cook a rice procedure.
• Transfer the ribs out and garnish with green onion and coriander before serving.

Nutrition