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| Spare
Ribs with Black Bean Sauce (Peking) |
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| 5 tablespoons
vegetable oil 750 g (1 1/2 lb) spare ribs, cut into 5 cm (2 inch) lengths 3 tablespoons black bean paste 2 spring onions, finely chopped 2 thin slices root ginger, peeled and finely chopped 1 garlic clove, crushed 2 dried chillis, finely chopped 1 tablespoon Chinese winter or dry sherry 2 tablespoons soy sauce 1 1/2 teaspoons sugar 2 teaspoons cornflour 1 tablespoon water 1. Heat the oil in a wok until it is smoking and add the spare ribs. Stir-fry for about 2 minutes, then transfer the ribs to a heatproof bowl. 2. Pour off most of the oil, leaving about one tablespoon, and reheat. Put in the black bean paste, half the spring onions, the ginger, garlic and chillis. Stir-fry together for 30 seconds, then add the wine, soy sauce and sugar. Mix together, then stir into the bowl with the spare ribs. Place the bowl in a steamer and steam for 1 hour. 3. Pour off the liquid from the bowl into a pan and bring to the boil. Blend the cornflour with the water, and stir into the apn to make a smooth sauce. 4. Transfer the spare ribs to a warmed serving dish and sprinkle on the remaining spring onions. Pour over the hot sauce and serve immediately. |
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