Steam pork ribs with Chinese black olive and dried beancurd

Ingredients:

- Pork Ribs: 500 grams

- Chinese Black Olive: 5 pieces

- Dried Black Beans (Dou-chi): 1 tablespoon

- Dried Beancurd: 8 pieces

- Garlic: 3 cloves (finely chopped)

- Red Hot Chili: 1 piece (finely chopped)

- Spring Onion: 1 tablespoon (finely chopped)

Marinade Seasonings:

1. Light soy sauce: 1/2 tablespoon

2. Shaoxing wine: 2 teaspoons

3. Table salt: 1/2 teaspoon

4. Brown sugar: 1 teaspoon

5. Corn flour: 2 teaspoons

6. Cooking oil: 2 teaspoons

7. Water: 50 ml

Preparation and Steps:

1. Blanch the pork ribs in hot water for 3 minutes, rinse to remove blood, and drain.

2. Rinse the dried beancurd, squeeze out excess water, and cut into 2 pieces each.

3. Rinse and finely chop the Chinese black olive.

4. Rinse the dried black beans and press them with the back of a Chinese chopper handle or spoon until they become smashed.

5. Combine all marinade seasonings, Chinese black olive, garlic, hot red chili, and water with the pork ribs, mix well, and marinate for 15 minutes.

6. Place the beancurd underneath and the marinated pork ribs on top.

Steaming Methods:

- Wok Steaming: Steam over high heat for 15 minutes.

- Steamer: Steam at 100 degrees for 15 minutes without pre-heating.

Sprinkle chopped spring onion on top before serving. Enjoy!