Low sodium steam diced pork spare ribs with fermented black beans and garlic 

This is a very popular homecooking dish as well as dim sum you can order at the Chinese restaurant.
Chinese fermented black beans can be very salty and therefore, no salt or soy sauce is needed for this dish!  To make it even easier and convenient for you, steam it inside your rice cooker while you make your rice!

You can always buy LKK brand fermented black bean sauce to mix, however I find those premixed sauce often too salty and too much addictive, and I rather make my own in one easy steps.

What you need:
– about 1lb pork spare ribs, diced
– 3 tbsp fermented black beans
– 4-5 cloves of garlic
– 1/2 tsp of sugar
– 1 tsp of corn starch


What you do:
1. Prepare fermented black beans and garlic (removed the peel) in a food processor to finely chop or mash them.
2. Mix the mashed fermented black beans and garlic with the pork spare ribs, add sugar and let it sit in the fridge for about 3 hours.
3. Take the spare ribs out from the fridge and mix it with corn starch thoroughly, then wrap the spare ribs with a parchment paper securely (you can staple the sides so the juice won’t leak) and place it on top of the rice in your rice cooker and steam with your rice!


p.s.  Just make sure to avoid stacking or overlapping the meat when you wrap with parchment paper for fully cooked result.  Mixing with corn starch before it goes to the steamer will make the meat juicier and tender, while retaining the sauce and marinate inside the meat as well.









3.蒸煮之前,加入豆粉於排骨攪勻,然後放在parchment paper (烘培紙)上包好,然後放在飯煲的蒸架上跟飯一起蒸。

p.s. 要確保肉類全熟一定要將肉類於烘培紙上平放才包裹好,避免肉疊肉。蒸之前加上豆粉可以讓蒸肉更滑和更有肉汁。

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