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The Hirshon Cantonese Steamed Spare Ribs In Black Bean Sauce – 豉汁蒸排骨


  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours

Ingredients

Scale
  • ¾ teaspoons salt
  • 2 tablespoons sugar
  • 3 tablespoons shaoxing wine (or dry sherry)
  • 2 ½ tablespoons oyster sauce
  • 5 tablespoon fermented black beans, rinsed twice — take ½ the beans and lightly mash them in the shaoxing
  • 4 ½ tablespoons tapioca flour
  • ¾ teaspoon sesame oil (Kadoya brand preferred)
  • ½ teapoon hot sesame oil
  • 8 teaspoons minced garlic
  • 1 teaspoon baking soda
  • thinly-sliced red jalapeno or fresno chilis (to taste)
  • 1 pinch white pepper

Instructions

  1. Have butcher trim enough spare ribs so that you will have 2.5 lbs. net.
  2. Have the butcher then cut the spare ribs into 1 or 2 inch cubes. Add cubed spare ribs to marinade ingredients (minus the tapioca starch), mix thoroughly, then massage in the tapioca starch to the ribs to seal in the flavors and refrigerate overnight in heatproof dish – bring back to room temperature before proceeding.
  3. Put 3 cups of water in wok and bring to a boil. Put the marinade and spare ribs in a steamer and place on wok. Steam for 90 minutes, stir, place ribs in individual bowls, replenish water if needed and steam an additional 20-30 minutes. Add a few drops of sesame oil to each prior to serving.

Nutrition

  • Calories: 130.29 kcal
  • Sugar: 7.84 g
  • Sodium: 1415.98 mg
  • Fat: 2.75 g
  • Saturated Fat: 0.45 g
  • Trans Fat: 0.0 g
  • Carbohydrates: 22.53 g
  • Fiber: 1.41 g
  • Protein: 3.04 g
  • Cholesterol: 0.0 mg
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