Pork ribs (cut into individual rib sections), marinated in fermented black beans, garlic, chilli, oyster sauce, and Shaoxing wine, and steamed until the meat is fully tender and the aromatics have infused the pork. This is a dim sum standard and a demonstration of steaming as a flavouring method — the fermented black bean-garlic paste does not merely coat the ribs but penetrates the meat through the combined action of the marinade and the steam's moisture.
**The ribs:** Cut into individual pieces (each approximately 3–4cm in length). Blanch briefly to remove impurities. Drain. **The fermented black beans (douchi):** Rinse briefly under cold water to remove excess salt. Roughly chop (not to a paste — pieces of 3–4mm are correct, providing texture and visible black bean in the finished dish). **The marinade:** - Douchi: 2 tablespoons (roughly chopped). - Garlic: 3 cloves, minced. - Fresh red chilli: 1, sliced. - Oyster sauce: 1 tablespoon. - Light soy sauce: 1 teaspoon. - Shaoxing wine: 1 tablespoon. - Cornstarch: 1 teaspoon (binds the marinade to the rib surface). - Sesame oil: ½ teaspoon. - A pinch of sugar. Marinate minimum 30 minutes; 2 hours if possible. **Steaming:** Place the marinated ribs in a shallow bowl or plate that fits inside the steamer. Steam over vigorous boiling water for 20–25 minutes until the meat is fully tender and pulling slightly from the bone. Decisive moment: The steaming time — 20 minutes produces tender-but-firm ribs; 25 minutes produces meat that is beginning to yield from the bone naturally. The correct endpoint depends on the rib size and the preference for texture.
Fuchsia Dunlop, *Land of Plenty* (2001); *Every Grain of Rice* (2012); *Land of Fish and Rice* (2016); *The Food of Sichuan* (2019)