1 lb. pork spare ribs
2 tbsp. dried, fermented black beans
1 tsp. vegetable oil
1 tbsp. wine, dry sherry
1 tsp. sugar
1/2 tsp. salt
1 tbsp. soy sauce
1 tbsp. cornstarch
2 tsp. chopped garlic
1/2 tsp. hot, chopped pepper

Have the spare ribs cut into bite-size pieces. Wash and soak the fermented beans about 5 minutes, drain and chop finely. Heat oil in wok, stir-fry the beans, add wine, sugar, salt and soy sauce. Cook briefly, about 10 seconds. Then add spare ribs. Add cornstarch and mix thoroughly with ribs and sauce then place in a dish for steaming. Sprinkle garlic and red pepper over ribs and sauce, cover and steam, starting with high heat, then reduce to simmer for 30 minutes. Serve hot.