220 g pork ribs(cut into 2cm lengths), 2 cloves garlic(finely chopped), 1 tbsp fermented black bean paste(briefly washed), 2 stalks dried chilly(sliced into 1cm lengths)
2 tsps ginger juice, 1⁄2 tsp sesame oil, 1⁄2 tsp cornflour, 1⁄4 tsp ground white pepper, 1⁄4 tsp salt, 1 tbsp egg white
1⁄4 tsp salt, 1 tbsp sugar, A few drops dark soy sauce, 1 tbsp oyster sauce, 1 tbsp Chinese wine, 250 ml water
1 tsp cornflour +2 tbsps water
1.Marinate pork ribs with seasoning for at least an hour.
2.Heat oil in a wok, deep fry pork ribs until browned, re¬move and set aside.(pic 1)
3.Remove oil, leaving about 2 tablespoons in the wok, sauté garlic until fragrant. Adding black beans and dried chilly, saute until fragrant. (pic 2-3)
4.Return the pork ribs into the wok and add sauce ingre¬dients, cover with a lid and let simmer for 10 minutes or until ribs are tender, adding more water if necessary.(pic 4)
5.Adjust seasonings to taste, thicken it and remove from wok.(pic 5)
6.Pour Pork ribs over rice, serve immediately.