FERMENTED BLACK BEAN SAUCE RECIPES

Steps:

• Slice the ribs in between the bones into bite-size pieces. Then rub with salt, corn starch, crushed ice and Chinese cooking wine for 8 minutes. This 8 minutes of rubbing is going to loosen up the grains and fibers, which tenderize the ribs physically - very important.
• Rinse the ribs under cold running water for a few minutes or until all the starch is gone Then drain completely. This cleaning process will remove any unpleasant smell and wash off some of the Myoglobin, which is the redness that appears on the meat. If you don’t wash it, you will get a meaty, gamy taste and your ribs will be brown after cooking. This is completely optional and up to you but I as a Cantonese, we prefer our meat to have a light color and a clean taste especially when making steamed recipes.
• In a mixing bowl, combine the marinading ingredients for the ribs: soy sauce, oyster sauce, chinese cooking wine, salt, baking soda, sugar, white pepper, granulated orange peel, 2 tbsp of minced garlic (reserve 1 tbsp for later), and 2 tsp of the minced ginger (reserve 1 tsp for later).
• Even though the ribs are well-drained, it is still wet. Use paper towels to absorb as much water as possible then mix the ribs with the marinade.
• Once all the flavor is well combined, add 2 tbsp of cornstarch and mix thoroughly. This will get you that classic dim sum rib texture. Set the ribs aside for now.
• In a sauce pot, add the black soybean, the reserved garlic and ginger, and 2 tbsp of oil. Saute for a couple of minutes or until the aromatics are slightly golden on the edge. Turn off the heat. Let it cool.
• Pour the aromatics and oil into the ribs and stir thoroughly. Let is sit in the fridge for at least 1 hour (over night will be even better).
• Place the ribs in the plate and steam on high heat for 30 minutes. Make sure you have enough water in the pot so it doesn’t boil to dry.
• Sprinkle some diced scallion as garnish. Enjoy

Steps:

• Thinly slice the pork. Add salt, cooking wine, light soy sauce, water (or chicken stock) and white pepper. Message the pork slice for 2-3 minutes until all the juice is well absorbed. Set aside for 10 minutes.
• Add cornstarch and message again. Make sure all the slices are well coated with starch. At last, add 1 teaspoon of sesame oil, mix well too.
• Heat your wok or pan firstly. Add cooking oil to form a 2-3 cm high layer (do not be scared by the oil amount, we do not eat them all). Spread the pork sliced in. Let them stay for 5 to 10 seconds and then quickly fry them until turns pale. Transfer out immediately.
• Remove the extra oil and save them for vegetable stir fries. Keep around 1 tablespoon of oil and fry garlic, ginger and scallion until aromatic. Place fresh pepper sections in to fry for 1 minute or until slightly softened. Return pork sliced in, add dark soy sauce and black beans sauce. Mix well and see if any extra salt is needed. Move out immediately after mixed. Be quick in this process and it is better to finish this within 30 seconds.