Ingredients:
1 tbsp oil for stir-frying
3 tbsp chopped garlic
3 tbsp fermented black bean (aka salted black beans), soaked for 20 minutes and drained, coarsely chopped
3 red chillies, seeded and sliced into pieces
600g pork spare ribs, trim and cut into serving pieces
Seasoning :
1 tbsp shaoxing wine (chinese rice wine or dry sherry)
1 tbsp light soya sauce
1/4 tsp salt
1/2 tbsp sugar
400ml water
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Preparation:
1. Heat the wok on medium-high to high heat and add oil, when oil is ready, reduce the heat to low, sauté chopped garlic and fermented black bean until fragrant. Then add in red chillies and onions, stir-fry with spatula until aromatic.
2. Turn to medium-high to high heat, add in spare ribs, stir-frying until they are lightly browned, then add in seasoning and bring to boil. Then reduce to medium low heat, cover and simmer for about 45 minutes or until the spare ribs are tender. Dish up and serve.
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