If you use these links, we really appreciate the support! Other supplies and tools These links are affiliate links, which means that if you use our links to purchase these ingredients, Amazon pays my family a small amount for the sale - at no extra cost to you. If you don't live near an Asian market, most or all of what my dad uses in this recipe can be found on Amazon: Finding Asian ingredientsĪs we mentioned, some of these ingredients can be hard to find in a typical grocery store. Store them in a bag in a cool, dry place. They should snap in half pretty easily when dry. If you like eating mandarin oranges, you can just save the peels and leave them outside to dry in the sun for 2 to 3 days. This is their biggest export and a large economic driver for the famous district. He has a huge stockpile that he's been building for over 15 years.Īccording to my dad, the district of Xinhui in China makes the best damn peels the world has ever seen. My dad uses these for a lot of dishes outside of steamed spare ribs, including soups, steamed fish, medicines, etc. ![]() The purpose of myoglobin is to store extra oxygen in muscles that are used for extended periods of time.Īlso known as "chenpi," this is a fragrant ingredient in Chinese cooking and medicine, believed to regulate our chi. Myoglobin is an iron-rich protein that turns bright red when it’s exposed to oxygen. As that ice thaws, it carries some myoglobin with it. When frozen, the water that’s inside the meat expands into ice crystals, which rupture the muscle cells. The remaining red liquid is actually a result of freezing the meat during transport. Usually by the time we buy meat at the market or butcher shop, the blood has already been drained out. You may think that the red juice that leaks out from meat is blood, but that’s actually a common misconception. Rinsing also helps wash away some of the bloody taste, but know that the longer you rinse, the more likely you’re also removing some of the nutritious elements, like iron. Our friends over at Chinese Cooking Demystified have a great video on this. We talk about this in our video, but restaurants will use huge buckets or washing machines to rinse and dry large batches of spare ribs. The way they get this pale color is to first rinse the ribs in water for an extended amount of time. This is meant to entice customers to order lots and lots of spare ribs from the carts of delicious foods, like siu mai. Ask your butcher for tail-end ribs! Why do we rinse spare ribs in water?ĭim sum restaurants typically serve spare ribs that are traditionally light in color, unlike the smoky, charred look of American BBQ ribs. Generally, we like steamed dishes to not feel so heavy on the tongue or harsh on the stomach. In a steamed dish like our Spare Ribs with Black Bean Sauce, using fatty ribs may result in an overly greasy, heavy dish. My dad says it's better to select ribs towards the tail-end of the pig, as these tend to be less fatty. That way, they will cook evenly and be in easy-to-eat sizes. Then, cut into small cubes so each piece has a short rib through it. Louis-style ribs, and ask the butcher to cut across the bones for you so you end up with long strips with short rib sections. If they don't sell pre-cut ribs, you can get St. Some grocery stores have pre-cut ribs that are already cut across the bone. Tips for selecting and preparing spare ribs Don't forget that you can scale the recipe up and down!Ĭheck out a quick story summary of our recipe! ![]() We also have red chili pepper and green onion for garnish on top.Ĭheck the ingredient list above to see precise amounts, and how to mix them into the spare ribs. Our recipe for black bean sauce calls for salt, sugar, light soy sauce, oyster sauce, Shaoxing wine, garlic, ginger, rehydrated mandarin orange peel, cornstarch, sesame oil, and of course, black beans. ![]() We don't recommend using pre-mixed or pre-made black bean sauce because they may include additives and preservatives that you're not familiar with, and making your own is so easy! How to make black bean sauce like a Chinese chef ![]() The characters are a reference to the sweet and savory snacks that 10th century teahouses in Guangzhou served to traveling merchants the large international port as part of their journey along the Silk Road.ĭim sum is widely considered a Cantonese delicacy, but it evolved from a wide range of influences, since Guangzhou was and still is a critical multicultural hub for Chinese trade.
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