Côtes de porc vapeur aux haricots noirs fermentés

Chǐ Zhī Zhēng Pái Gǔ - 豉汁蒸排骨steamed ribs with black beansIngredients:450 gr pork ribs1 tsp baking soda/bicarbonate450 ml of water1 tbsp cornstarch1/2 tsp saltIngredients marinade:8 cloves of garlic5 cm jahe/ginger1 tbsp Douchǐ / fermented black beans2 red lomboks1/2 tbsp light shallot sauce1/2 tbsp oyster sauce1/2 tbsp Shaoxing rice wine1/4 tsp white pepper1/4 tsp palm sugar1 tbsp oilGarnish:1 spring onionPreparation:Cut the ribs into pieces and mix it with the soda and water and let it rest for 1 hour. Then rinse it well and pat it dry. Then mix it with the salt and cornflour.Finely chop the garlic, jahe and lomboks. Heat the oil in a pan and fry the garlic, the jahe and the douchi for 2 minutes on a low heat. Then add the lomboks, the soy sauce, the oyster sauce, the rice wine, the pepper and the palm sugar and let it simmer for 10 seconds and then let it cool down.Mix the marinade with the meat and let it rest for at least 4 hours. Then steam it covered for 20 minutes until done. Finely chop the spring onion and sprinkle on topt and serve.