How-to Guide: Dim Sum Steamed Beef Short Ribs with Black Peppercorn (黑椒牛骨)

This is one of the few dishes that oftentimes go unnoticed. However, I love this recipe because it could be used on either pork or beef ribs. Traditionally this dish has been made with beef short ribs. The specific cuts for these recipes are especially difficult to come by unless you live near a Chinese or Korean supermarket. Many American supermarkets almost never carry this specific cut unless you ask your local butcher kindly. I highly recommend you try the ingredients of this recipe on a beef or pork cut.
Tenderization:
1-2 tsp of sodium carbonate in water (not to be confused with baking soda)
Ingredients:
½ tsp salt
½ tsp sugar
1 tbsp Shaoxing wine
1 tsp light soy sauce
½ tsp dark soy sauce
1 teaspoon oyster sauce
½ teaspoon sesame oil
½ clove garlic (minced)
½ cup of onion (thinly sliced)
Coating:
1 tsp of vegetable oil
2 tsp of corn starch
1 tsp of fresh black peppercorn, grinded
Optional
Green Scallion
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[@renebriones9581]

looks great sir!!! love it ,im going to do it ,ill send you back comments , Thank you Regards, Rene , Sarasota, florida, USA

[@bw2082]

Aside from the sodium carbonate soak, this is the same recipe from the woks of life blog.

[@Inspiron41]

I tested many recipes for this dim sum recipe not one came close to restaurant style until I switch baking soda for a more alkaline reagent like sodium carbonate. The difference was mind-blowing night and day. I don't know why many blogs leave this out. Wok of life does is imo as authentic as they come. So many kudos to wokofllife supporting asian cuisine culture.