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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash hands thoroughly after handling raw pork and use chopping knife safely to prevent cross-contamination and cuts.
Choose centre or back spare ribs, cut and chop into bite-sized pieces about 2cm wide for quick cooking and tender texture.
Watch out
Keep chopper steady and cut evenly to around 2cm pieces
larger pieces take longer to steam and become tough
Put 500g chopped ribs into a bowl, add 20g cornstarch, coat thoroughly by hand, add water and rub clean, then rinse with fresh water until clear.
Watch out
Cornstarch has strong adsorption ability
ensure every rib piece is coated so blood and impurities are lifted completely
Pour enough clear water over ribs to cover, add 15ml white vinegar, stir well and soak for 30 minutes to draw out deep residual blood and tenderize meat fibers.
Watch out
Keep white vinegar soak time under 30 minutes
soaking too long causes excessive sourness that overrides natural flavor
Rinse 30g fermented black beans briefly and drain immediately, coarse chop; mince 20g garlic, 15g ginger, chop 30g red onion; soak 5g dried tangerine peel in hot water for 20 minutes, scrape off bitter white inner pith, and dice finely.
Watch out
Do not soak black beans in water
drain after rinsing. Thoroughly scrape the bitter white pith off soaked tangerine peel to avoid ruinous bitter taste
In a clean dry wok without oil or water, add chopped black beans. Stir-dry over lowest heat for about 1 minute until rich aroma releases, then turn off heat and plate.
local_fire_departmentlowest heat, about 1 minuteWatch out
Must keep heat at lowest throughout to avoid burning and bitterness
dry-frying effectively drives off raw bean odor and releases aromatics
Heat 45ml vegetable oil in wok, fry garlic until fragrant, add ginger and red onion, stir over low heat until large bubbles shrink to small (half dry). Stir in diced tangerine peel, add dry-roasted black beans when bubbles shrink again. Add 15ml Shaoxing wine, 15ml light soy sauce, 2.5g sugar, 1g white pepper, and 15g oyster sauce; stir quickly until fragrant, turn off heat and let cool naturally.
local_fire_departmentmedium-low heatWatch out
Watch bubble sizes to judge moisture loss
add seasonings when water evaporates. The cooked sauce must cool completely before marinating raw ribs to avoid scorching the meat
Rinse soaked ribs with clean water to wash off vinegar taste, place into strainer and squeeze firmly with both hands to remove excess moisture, then pat completely dry using paper towels.
Watch out
Ribs must be squeezed and dried completely! Excess water prevents marinade absorption and releases water during steaming, toughening the meat.
Place dried ribs into bowl, add 2.5g salt, mix vigorously by hand until sticky. Add 10g cornstarch and knead well to seal moisture with a protective coat. Finally pour in all cooled black bean oil, mix evenly, and let marinate for 30 minutes.
Watch out
Strictly follow the order: salt first until sticky for seasoning, then cornstarch to lock moisture, and oil sauce last. Reversing order causes moisture loss and tough meat.
Use chopsticks to place marinated ribs onto a flat shallow dish one by one, spreading evenly in a single layer without overlapping.
Watch out
Never overlap rib pieces! Overlapping blocks steam circulation, causing uneven cooking where some parts overcook while others remain raw.
High temperature steam escapes when opening lid and handling hot plate; wear heat-resistant gloves to prevent burns.
Bring water to a rolling boil with high steam in steamer. Place rib plate inside, cover tightly, and steam over maximum high heat for exactly 12 minutes, then turn off heat immediately.
local_fire_departmentmaximum high heat steam, 12 minutesWatch out
Must place ribs in only after water rolls to a full steam. Keep heat at maximum and strictly steam for 12 minutes
steaming longer makes meat lose juice and turn tough
Take steamed ribs out of steamer, sprinkle 10g diced red chili and 10g chopped scallion evenly over the top for garnish, and serve hot.
Watch out
The steamed plate is extremely hot and contains hot juices
move it steadily to avoid spills and burns
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