Time: 20 minutes.
Steaming is my favourite way of cooking. It is healthy and allows one to taste their cooked ingredients with their original flavour and texture. On the other hand, steamed dishes are in general labour-efficient. All one need to do is place the ingredients onto a steamer for some time and your delicious dinner would be served!
This recipe is done using a only four essential ingredients: pork ribs, oyster sauce, Shaoxing wine and black bean sauce (豆豉). Steaming pork ribs would bring out their sweetness within them, which complements the soy-based sauce and lastly, that cheeky, mischievous Shaoxing wine gives a final authentic touch to this magnificent Chinese family dish.
- 500 g pork ribs, bone removed
- 1 tbs oyster sauce
- 1 tbs soy sauce
- 1 tbs Shaoxing wine
- 1 tbs black bean sauce (豆豉)
- 1 tsp corn starch
- [Optional] Chopped spring onions
- [Optional] 1/2 tsp sugar
[No sweetie, the pork ribs are irreplaceable in this dish . Normal pork would harden if steam using this method. It’s called steamed pork ribs for a reason.]
1. Remove bones from pork ribs. Chop them up into small cubes of 2 cm x 2 cm to shorten marinating and cooking time. Wash them with water and some salt if your vendors did not help you with cleaning.
2. Add in the soy sauce, oyster sauce, black bean sauce and Shaoxing wine. I usually avoid sugar myself but you could add in if you want. Mix the sauce and porks together with some gentle massage (with love!) and then coat them with corn starch. Leave it for at least 30 minutes to marinate. Salt is not necessary as the sauces used are already salty.
3. Prepare a plate with a little depth. Carefully move the marinate pork onto the plate using a chopstick. Place it onto the steamer. Close the lid and steam for 12 minutes.
4. After 12 minutes of steaming, take the pork ribs out. Chopped some fresh spring onions and sprinkle them on top of the pork. Serve them with some steaming-hot white rice and dig in! 吃饭！！！
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