Yield: 6 Servings
Measure | Ingredient |
---|---|
1 \N | -(up to) |
2 tablespoons | Fermented black beans |
2 pounds | Pork spareribs |
1 \N | Clove garlic |
2 slices | Fresh ginger root |
2 tablespoons | Oil |
½ cup | Water |
1 tablespoon | Cornstarch |
¼ cup | Water |
1. Soak fermented black beans.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections.
3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat through. Add spareribs and stir-fry over high heat to brown quickly.
5. Add water, heat quickly; then simmer ribs, covered, until done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning.
6. Blend cornstarch and remaining cold water to a paste; then stir in to thicken.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .