Fermented black beans
Print Edition
CHINESE fermented black beans, also named douchi in Chinese, are made from soybeans that have been dried and fermented with salt. The beans look like small raisins and taste salty, somewhat bitter and sweet. They can be stored, tightly covered, in the refrigerator for up to a year.
Said to date back to 200 BC, fermented black beans are the world’s oldest known soyfood.
Fermented black beans are mainly used as a seasoning and are very popular in various Chinese dishes, whether they are stir-fried, steamed, or braised. Some of the most favorite ones are mapo tofu and twice-cooked pork from Sichuan, and steamed pork ribs and steamed seafood from Canton such as braised mud carp with fermented black beans.
Shanghai Daily has picked a special Chinese dish that incorporates fermented black beans to give succulent pork ribs a fabulous taste.
Steamed pork ribs with fermented black beans
Ingredients
300 gram pork ribs
2 tablespoon Fermented black bean
1 tablespoon red chilies
1 tablespoon minced garlic
Marinade
1 tablespoon oyster sauce
1/2 tablespoon sesame oil
1/2 tablespoon potato starch
Seasonings
1 tablespoon cooking wine
1/4 tablespoon salt
1 tablespoon sugar
1 tablespoon light soy sauce
2 tablespoon water
Directions:
1. Rinse pork ribs and chop into small chunks, drain well and place on a steaming plate.
2. Slightly crush or chop the fermented black beans.
3. Add marinade and mix well, set aside for 30 minutes. Add fermented black beans and seasonings to the ribs, mix well.
4. Rinse chili and chop.
5. Scatter minced chili and minced garlic on the ribs.
6. Bring water in the steamer to a boil. Steam the ribs over high heat for 20 minutes.
7. Enjoy!
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