Recipe Ingredient
- 400g spareribs
- 3 dried shitake mushrooms, soaked and quartered
- 1 piece dried lotus leaf
- Herbs
- 4g tong kwai
- 3g chuen koong
- 4g yuk chuk
- 3g hairs of ginseng roots (yong sum soe)
- 6-7 Chinese red dates, pitted
- 3g dried longan
- 1/2 tsp kei chi
- Seasoning
- 1 tsp light soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp pepper
- 1/4 tsp sugar
- 1 tsp sesame oil
- 1 tsp Shao Hsing Hua Tiau wine
- 1 tsp cornflour
Instructions
- Cut spareribs into 3cm lengths. Rinse well then marinate with seasoning for at least 30 minutes.
- Soak lotus leaf until soft then remove and rinse carefully. Blanch in boiling water for 10 seconds. Remove and drain well. Put aside.
- Combine marinated spareribs with herbs. Mix well and place onto the lotus leaf. Wrap up neatly and place on a heatproof bowl.
- Steam over rapidly boiling water for 25-30 minutes or until meat is cooked through. Remove and serve hot.
