Black bean spare ribs

Method

1. 1 Cut the ribs into 3 cm pieces, then soak them in cold water for 20 minutes and rinse to remove all the blood.
2. 2 Washing away all the blood is essential to prevent pink condensation and odor from forming on the steamer plate.
3. 3 Chop the fermented soybeans with garlic and chili peppers into a coarse mixture, then sauté in oil for 2 minutes.
4. 4 Marinate the ribs with a mixture of fermented bean paste, oyster sauce, sugar, and cornstarch for 30 minutes.
5. 5 Arrange the ribs in a thin layer on the plate so that each piece is evenly exposed to steam.
6. 6 Steam over high heat for 20 minutes, then sprinkle with chopped scallions and drain off any excess liquid from the plate.

With an appliance

• Pressure cooker 35 min

  Replace step 6: Place the ribs on a rack, steam under low pressure for 10 minutes, then quickly release the pressure, drain off any excess water, and sprinkle with chopped scallions. Step 5 still requires spreading the ribs in a thin layer.