Steam Dim Sum Pai Kuat( baby spare rib)

Steam Dim Sum Pai Kuat( baby spare rib)
Adapted from The Domestic Goddess Wannabe with some adjustment

500g baby spare ribs, cut into 1-inch pieces (your butcher can do this for you!)
2 tsp sugar
1 1/2 teaspoons salt
1 tbsp Hua Tiew wine
1 tsp sesame oil
pinch of fresh ground white pepper
2 tbsp oyster sauce
2 tbsp cornstarch
1 cup water( depend how much sauce you want)
2 tbsp roughly chopped, de-seeded green chillies( or can replace with green bell pepper)
2 tbsp roughly chopped, de-seeded red chillies or red bell peppers
1 tbsp Chinese fermented black beans, rinsed

Methods
In a bowl, season the ribs with sugar, salt, Shaoxing wine, sesame oil and ground white pepper , fermented black bean( mash with finger so that the taste can go into the rib)and mix well and rub into each rib. Leave aside to marinate minimum 30 min.

Before steaming, mix together the cornstarch and water. Pour this into the bowl and stir to coat the pork.


Fill the wok with water and place steaming rack on the water and place this bowl of ribs into it  and steam high heat for 25 min or until cook.

Garnish with chopped peppers or spring onion  and serve hot.

If you like to serve like dim sum then steam in the dim sum rack.

Kelly's Kitchen.
Happy cooking