Ingredients
75 g (about 2/3 cup) rice, 200 g (about 7 oz) pork ribs, 150 g (about 1 1/2 cups) cucumber.
Seasonings
10 g minced ginger, 10 g minced garlic, 1 teaspoon salt, 2 tablespoons red fermented rice paste, 1 tablespoon each of rock sugar, cooking wine, and vegetable oil.
Preparation
1. Rinse the rice until clean, place it in a small bowl with a little water, and steam in a steamer until fully cooked.
2. Wash the cucumber under cold water, pat it dry, peel off the skin, remove the seeds, and slice it.
3. Rinse the pork ribs, drain well, and chop into small pieces. Toss with cooking wine until evenly coated, then blanch in a pot of boiling water. Remove and drain.
Steps
1. Place a pot over heat, add vegetable oil and heat until hot. First, add minced ginger and garlic, stir-frying until fragrant, then add the red fermented rice paste and stir-fry until aromatic.
2. Add cooking wine, rock sugar, and enough water to cover, bring to a boil, then add the pork ribs and simmer over low heat for about 50 minutes until the ribs are fully cooked and become red fermented rice ribs.
3. Scoop the steamed rice onto a plate, top with the fermented red rice pork ribs, and garnish with cucumber slices.