Old pic, but it's tomorrow's dinner
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Old pic, but it's tomorrow's dinner -

Got the fermented black beans, check. Minced garlic,check. Gotta love sharp German chef's knives. Whole whack of pork side rib bandsawed into smaller chunks. Can't forget the Chinese cooking wine. Slap it all together, maybe add some dark soy and some sugar if yer feeling that way. Lately, I've tended to cook it in a covered casserole container in the oven for a time till the meat comes off the bone but steamed is good as well. That's how the old man liked it when we went dim sum. Haven't been much since he passed away last year, just not the same.