Black Bean Spareribs
|Spareribs||2 Pound, cut in 1-inch pieces|
|Boiling water||2 Cup (32 tbs)|
|Fermented black beans||3 Tablespoon|
|Garlic cloves||2 Large|
|Thinly sliced ginger/1/8 teaspoon ground ginger||2|
|Soy sauce||1 Teaspoon|
|Chicken broth||3 Tablespoon|
|Dry sherry||3 Tablespoon|
|Salad oil||2 Tablespoon|
|Green onions||2 , thinly sliced|
Drop the spareribs into boiling water, heat for 4 minutes, then drain and rinse in cold water (this removes excess fat).
Wash and drain the black beans and crush together with the garlic and ginger root.
Combine the sugar, soy sauce, cornstarch, vinegar, chicken broth, and sherry.
Heat the oil in a large, heavy frying pan or wok.
When hot, add spareribs and brown them quickly.
Add black bean mixture and stir-fry a few seconds.
Pour the soy sauce mixture over the spareribs.
Add the onions.
Cover and simmer, stirring occasionally, until tender, 35 to 40 minutes.