| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Meats |
4 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Pork spareribs, cut |
|
|
crosswise into 1-inch |
|
|
strips |
| 1 |
|
One-inch piece dried |
|
|
tangerine peel optional |
| 2 |
T |
Salted black beans |
| 1 |
t |
Peeled, minced fresh ginger |
| 1 |
T |
Minced garlic |
| 1/4 |
t |
Salt |
| 1 |
t |
Sugar |
| 1 |
T |
Each, dark and light soy |
|
|
sauce or: |
| 2 |
T |
Light soy sauce |
| 1 |
T |
Rice wine |
| 1 |
t |
Sesame oil |
| 1 |
|
Red or green chile pepper |
|
|
sliced optional |
| 1 |
|
Green onion, chopped |
INSTRUCTIONS
Cut ribs between the bones into 1-inch pieces. Trim off excess fat.
Put ribs into a mixing bowl. Soak the optional tangerine peel in hot
water for 10 minutes. Drain, finely mince and set aside. Rinse the
black beans with warm water; drain. Gently mash the beans, ginger,
garlic, salt and sugar into a paste. Stir in the tangerine peel, soy
sauces, wine sesame oil and chile pepper. Pour over the spareribs and
mix well. Transfer to a shallow, 9-inch, heat-proof plate (a glass pie
plate is perfect) and refrigerate for at least 30 minutes. Let the
plate of ribs come to room temperature. Place in the steamer, cover
and steam over boiling water (medium-high heat) for 45 minutes. Check
water level frequently and replenish with boiling water when needed.
Serves 4 as part of a multi entree Chinese meal. Joyce Jue, San
Francisco Chronicle, 10/13/93. Posted by Stephen Ceideburg From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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