| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
|
-(up to) |
| 2 |
tb |
Fermented black beans |
| 2 |
lb |
Pork spareribs |
| 1 |
|
Clove garlic |
| 2 |
sl |
Fresh ginger root |
| 2 |
tb |
Oil |
| 1/2 |
c |
Water |
| 1 |
tb |
Cornstarch |
| 1/4 |
c |
Water |
INSTRUCTIONS
1. Soak fermented black beans.
2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch
sections. Place in a shallow heatproof dish.
3. Mince garlic and mash with soaked black beans; then combine with
cornstarch, soy sauce and sugar. Pour mixture over ribs.
4. Steam 45 minutes on a rack (see HOW-TO SECTION). Serve hot. VARIATION:
In step 3, add to black bean mixture 1 scallion stalk, minced; 2
tablespoons stock; 2 teaspoons vinegar; 1 teaspoon sherry and 1 teaspoon
peanut oil.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can tell how big a person is by what it takes to discourage him.”