Place pork riblets in a bowl then add 1 tbsp. cornstarch. Massage pork with cornstarch for a couple of minutes.
1 kilo pork short ribs, 1 tbsp cornstarch
Add water and massage again to remove excess blood and grime from fork ribs.
6 cups water
Rinse ribs in running water and squeeze out any excess liquid from the pork ribs and return ribs into the bowl.
Add fermented black beans, garlic, oyster sauce, salt, pepper, shaoxing wine, sesame oil and cornstarch. Mix until ingredients are incorporated and ribs are fully coated.
1 tbsp fermented black beans, 3 tsp shaoxing wine, 1 1/2 tsp sesame oil, 3 tbsp oyster sauce, 1 tsp salt, 1/8 tsp ground black pepper, 3 cloves garlic, 2 tsp cornstarch
Cover with cling wrap and marinate for at least 1 hour or over night.
Transfer marinated beef in a steam-safe shallow bowl or small potions in small plates.
In a wok or wide pot, place a trivet then add enough water until it is level with the top of the trivet.
Carefully place the bowl of ribs on top of the trivet. Double check to make sure that there's a little bit of water touching the bottom surface of the bowl.
Cover with lid and steam ribs for 45 minutes or until pork is tender.
Remove from heat the garnish with some green onions and chili. Serve and enjoy. Bon Appetit!
1 tsp chili flakes, 1 tsp green onion