from PM’s CC Vol II. Easy way to prepare ribs: saute a little sauce and pour over raw meat, then steam in the rice cooker. The flavors were just as intense as you’d get with a stir-fry: salty from the fermented black beans, garlicky, spicy.
豉汁 shi3zhi1 — fermented black bean sauce
排骨 pai2gu3 — spareribs
I chopped each rib strip into 1-in segments. The sauce is made by stir-frying the (soaked and cleaned) black beans with soy sauce, sugar, salt, and rice wine. This happens really fast, like in 10 seconds. Then the sauce is mixed with the meat in the rice cooker bowl along with a little cornstarch. Chopped garlic and chili pepper are placed on top and the whole thing is steamed for 20-30 minutes until the meat is cooked through.
Time taken: 35 minutes
Difficulty level: simple
Great! I love the idea of a healthier take on Pei Mei’s wonderful recipes. Not much activity recently though. Please keep these posts up. If you add more I’ll be reading them!!
Can you substitute the fermented black beans for some black bean paste? If it’s okay, how much do you think should be used? Thanks! 🙂
I think it’s worth a try! I’d go for 1/2 tablespoon of black bean paste (not sweet bean paste) to start.