Steam Spare Ribs with preserved salted black bean

Been wanting to cook this however I was procastinating ...LOL!..Well, I have another version of steam sapre ribs that I normally do is with chilli bean paste (Doubanjiang 豆瓣酱)...which is a bit spicy & salty.Suits me well being M'sian

And for today's recipe , this is the common steam spare ribs you can find in the Dim Sum Restaurant.

 

 

Ingredient

 

1) Soft Spare Ribs/Chicken thigh - 300g (enuf for 2 - 3 pax)

2) Dried Salted Black Bean (salty) - Cantonese call "Min Si" - soaked in water for 5 min and throw away the water.

3) Shredded Ginger

4) Shredded Fresh Chiili

5) Hua Tiao wine

6) 1tsp - 2 tsp cornstarch

7)lite soya sauce

8) pepper

9) Sugar

10) sesame seed oil

 

Optional

Black fungus

 

METHOD

 

- Ask the butcher to chop the spare ribs into small tiny piece (bite size). Just tell him you want to steam

- Marinade it with hua tiao wine, little soya sauce,pepper, 1tsp sugar, sesame seed oil - mix well then (taste first )...lastly the cornstarch. It must be last cos the cornstarch will lock the flavour of what u have marinated.Set aside in d fridge for 1hr. Otherwise u may do it overnite oso can

-before steaming - add the ginger ,black beans & chilli.

- When u steam cover with aluminium foil, u dont want extra water inside. Steam for about 30 - 45 min

(check it when it is 30 min, if it is not cook yet add 15 min).If you cut yr ribs big then it takes longer to cook.It should taste soft n tender & saltish.Add some dash of sesame seed oil when served.

 

Bon Apetite!