1 lb. spareribs
3.1/2 oz. ground rice
1 tablespoon thick broad-bean hot sauce of Sichuan (if unavailable, may be omitted, but increase chilli paste by 50%)
1 tablespoon hot chilli paste
3 tablespoons peanut oil
1 tablespoon soya sauce
1/2 teaspoon salt
1/2 teaspoon gourmet powder
1 tablespoon cooking wine
2 teaspoons sugar
3 teaspoons minced scallion
3 teaspoons minced ginger root
1) Cut spareribs in pieces.
Mix Sichuan broad-bean sauce and chilli paste and chop fine.
2) Heat frying pan and put in peanut oil. When oil is hot, stir-fry mixture of broad-bean sauce and chilli paste until the oil becomes red. Add minced scallion and ginger root. Stir and follow with soya sauce, salt, gourmet powder, cooking wine, sugar and boiling water (6 tablespoons). When the sauce bubbles, remove from fire and let it cool.
3) Marinate spareribs in hot sauce for 2 hours.
4) Drain rice from water. Spread it on a working board and crush it with a rolling pin into fine grains. Roast in a pan, mixed with "five-spice powder", stirring all the time until it becomes brown. And this becomes the "ground rice". (This is double the amount needed for this dish; half of it is to be put away for future use.)
5) Add ground rice and mix well. Divide this into 2 bowls and steam on high flame in a covered steamer for two hours.