Steamed Spareribs With Sand Ginger

Combine the cornstarch and water with the ribs. Let it soak for 15 minutes. Wash off the blood and drain it for later use.

Chop the shallots and the sand ginger.

Slightly mince the sand ginger leaves, if using.

Combine the chopped shallots, sand ginger, and minced sand ginger leaves in a heatproof bowl.

Heat up the cooking oil in a saucepan until it starts bubbling.

Carefully pour the hot oil into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices.

Add the oyster sauce and light soy sauce to the bowl. Stir well so that all the ingredients absorb the flavor of the hot oil.

Cut the softened glass noodles and dried tofu skin into short lengths.

Combine the cleaned spareribs with 2 tablespoons of the sand ginger sauce and 2 tablespoons of cornstarch. Mix well.

Reserve some of the sand ginger sauce for topping later as well as for the dipping sauce.

Place the softened glass noodles on a heatproof plate, followed by the tofu skin and spareribs.

Add an appropriate amount of water to the steamer and boil over high heat. Put the spareribs on the steamer rack.

Steam the spareribs for 30 minutes or until the ribs are cooked through.

Add 1/3 cup of water together with the leftover sauce to the top halfway through and let it continue steaming until done.