Photograph of the finished Steamed spare ribs with black bean

China · Sườn heo hấp đậu xị ớt xanh

Steamed spare ribs with black bean

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 1.6 kg
  • Photograph of Fermented black beans Fermented black beans 140 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Cornstarch Cornstarch 100 g
  • Photograph of Shaoxing Wine Shaoxing Wine 80 ml
  • Photograph of Oyster sauce Oyster sauce 72 ml
  • Photograph of Sugar Sugar 40 g
  • Photograph of Green finger chillies Green finger chillies 8
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Oil Oil 100 ml

Method

  1. 1 Cut the ribs into 3 cm pieces and soak them in cold water for 30 minutes to remove all the blood.
  2. 2 Soaking and then patting dry is the step to ensure the steamed ribs have a pinkish-white color instead of gray.
  3. 3 Rinse the soybeans once with water, then coarsely mash them together with minced garlic.
  4. 4 Marinate the ribs with crushed black beans, oyster sauce, rice wine, sugar, and cornstarch for 30 minutes.
  5. 5 Arrange the ribs in a thin layer on the plate so that steam can circulate through each piece.
  6. 6 Steam over high heat for 18 minutes, then sprinkle with sliced green chilies and scallions, and drizzle with hot oil.

With an appliance

  • Pressure cooker 35 min

    Replace step 6: Place the ribs on a rack, steam under low pressure for 9 minutes, then quickly release the pressure so the ribs are cooked through but still juicy. Only then sprinkle with green chilies, scallions, and drizzle with hot oil as before.

Start cooking