Spare Ribs (1.1 lb)
into bite-size pieces and place them in a bowl.
Mix bite-size spare rib pieces with some
Corn Starch (1 Tbsp)
and rinse clean for 1-2 minutes with running water. Then pat dry the spare ribs in thick paper towels.
Prepare the ingredients to marinate the spare ribs. Mix
Lee Kum Kee Hoisin Sauce (1 Tbsp)
Fermented Bean Curd (1/2 Tbsp)
into the spare ribs. Add in
Shaoxing Cooking Wine (1 Tbsp)
Corn Starch (1 tsp)
. With your hand, slowly and gently massage the ribs around for about 1 minute to evenly distribute all the flavors.
Cover with cling wrap and leave to marinate for 1 hour.
Before we steam the marinated spare rib, prepare the bamboo steamer. Line an aluminum foil over the bottom and side of a medium-size bamboo steamer.
Place marinated spare ribs into a lined bamboo steamer. Top with
Fresh Ginger (2 1/2 Tbsp)
Red Chili Pepper (1)
Bring water to a rolling boil in a wok or steamer. Be sure to add enough water.
Place spare ribs in the steamer. Cover and steam the spare ribs on high heat for about 30 minutes or until cooked. Test for doneness with a chopstick.
Remove from steamer and garnish with
Spring Onions (1 stalk)
, extra ginger strips, and chopped chilies. Serve immediately while hot.