Steamed spareribs with black bean sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | -(up to) | |
| 2 | tablespoons | Fermented black beans |
| 2 | pounds | Pork spareribs |
| 1 | Clove garlic | |
| 2 | slices | Fresh ginger root |
| 2 | tablespoons | Oil |
| ½ | cup | Water |
| 1 | tablespoon | Cornstarch |
| ¼ | cup | Water |
Directions
1. Soak fermented black beans.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. Place in a shallow heatproof dish.
3. Mince garlic and mash with soaked black beans; then combine with cornstarch, soy sauce and sugar. Pour mixture over ribs.
4. Steam 45 minutes on a rack (see HOW-TO SECTION). Serve hot. VARIATION: In step 3, add to black bean mixture 1 scallion stalk, minced; 2 tablespoons stock; 2 teaspoons vinegar; 1 teaspoon sherry and 1 teaspoon peanut oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .