Steamed pork ribs with black bean sauce (pai gwat)

Method

1. 1 Cut the ribs into small, finger-sized pieces, wash them thoroughly, then soak them in cold water for 20 minutes to remove all the blood. Drain well.
2. 2 Rinse the soybeans briefly, then crush them together with minced garlic and ginger, and sliced chili peppers.
3. 3 Mix the pork ribs with fermented bean curd, garlic, ginger, soy sauce, oyster sauce, sugar, Shaoxing wine, cornstarch, and cooking oil.
4. 4 Marinate for 20 minutes to allow the flavors to penetrate, then spread the ribs in a thin layer in a deep dish.
5. 5 Steam over high heat for 15 minutes until the ribs are tender and the sauce thickens.
6. 6 Sprinkle chopped scallions and fresh chili peppers on top, and serve immediately in the steamer.

With an appliance

• Pressure cooker 24 min

  Replace step 5: steam the ribs at low pressure for 8 minutes, then quickly release the pressure so that the small ribs don't dry out; keep step 6 the same.