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Braised Spareribs With Fermented Black Beans
(Tou - Sh'ih - Pai - Ku)
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| What You Need: |
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1 pound lean spareribs
1 large clove garlic, crushed and peeled
1 tablespoon peanut oil or flavorless vegetable oil
1 tablespoon soy sauce
1 teaspoon sugar
1 tablespoon fermented black beans, chopped
˝ cup cold water
1 teaspoon cornstarch dissolved in 1 tablespoon cold chicken stock, fresh or canned, or cold water
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| How To Cook: |
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1. With a cleaver or large, sharp knife, separate the spareribs and chop them crosswise into 1˝-inch lengths. Have the spareribs, and the oil, soy sauce, sugar, fermented black beans and ˝ cup of water within easy reach.
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2. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down if the oil begins to smoke.
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3. Add the spareribs and stir-fry them for 3 to 4 minutes until they are lightly browned on both sides. Add the garlic, soy sauce, sugar, black beans and water, and stir to coat the spareribs.
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4. Bring to a boil, cover the pan and reduce the heat to low. Simmer for about an hour, turning the spareribs occasionally.
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5. To serve, arrange the spareribs on a heated platter. Skim and discard the surface fat from the sauce and remove the garlic.
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6. Give the cornstarch mixture a quick stir to recombine it and pour it into the pan. Cook, stirring, for a few seconds until the sauce thickens and clears. Then pour it over the ribs and serve at once.
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