My dad's Steamed Spare Rib recipe (蒸排骨) (w/ black beans!)

Por Made With Lau · 30 min

Ingredientes

Modo de preparo

1. Rinse the fermented black beans under running water for 15–20 seconds while gently massaging them, then drain and set aside to soften slightly.
2. Soak the dried mandarin peel in warm water for 5–10 minutes.
3. Cut the ribs between the bones into pieces about 1–1.5 inches long and place in a bowl.
4. Add cornstarch to the ribs and massage to coat evenly.
5. Rinse the ribs under running water for at least 1–2 minutes, massaging as you go. Drain, press out excess water against a colander, then pat dry thoroughly with thick paper towel.
6. Optionally, boil 3–4 cups of water to add to the wok later.
7. In a bowl, combine salt, sugar, light soy sauce, oyster sauce and Shaoxing wine. Finely mince the garlic, ginger and rehydrated mandarin peel and add them.
8. Thinly slice the red chili and scallions for garnish.
9. Add the seasoning mixture to the ribs and massage for 45–60 seconds.
10. Mince the black beans, add to the ribs and massage for 20–30 seconds.
11. Add the sesame oil and 2 tablespoons cornstarch and massage for another 60 seconds until each rib is evenly coated.
12. Heat a wok, set a steamer rack in the centre and add enough boiling water to just cover the rack.
13. Spread the ribs on a heatproof plate in a single layer without overlapping, scatter the chili slices over, and drizzle with vegetable oil.
14. Set the plate on the rack, making sure a little water touches the bottom of the plate. Cover, turn the heat to high and steam for 20 minutes.
15. When done, turn off the heat, uncover, garnish with green onions and carefully remove the plate using oven mitts.

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