300g short ribs
1 tbsp cornstarch
1 tbsp fermented black beans
1 tbsp chopped red chilli
1 tbsp chopped garlic
1 tbsp wine
1/4 tbsp salt
1/2 tbsp sugar
1/2 tbsp light soy sauce
3 tbsp water
1. Chop ribs into small pieces, mix well with cornstarch and set aside.
2. Soak fermented black beans in cold water for 3-5 minutes.
3. Heat the wok and fry fermented black beans till fragrant. Drizzle wine and then add the rest of the seasonings. Stir well then turn off the heat. Add the ribs and mix well, transfer to the plate.
4. Scatter red chilli and garlic on the ribs and steam over high heat for 30-40 minutes.
If you are using the soft type of fermented black beans, then it is not necessary to soak them again.
Stir-fry the fermented black beans first for a better aroma. However, make sure that heat isn't too hot or else they will become bitter.P.s. Stainless steel plates are most suitable for steaming ribs because they heat up evenly and the meat gets cooked through faster.