1. Soak fermented black beans. 2. Cut ribs apart; then with a cleaver, chop each, bone and all, in 1-inch sections. 3. Mince garlic and ginger root, then mash with soaked black beans. 4. Heat oil in a heavy pan. Add black bean mixture and stir-fry a few times to heat through. Add spareribs and stir-fry over high heat to brown quickly. 5. Add water, heat quickly; then simmer ribs, covered, until done (about 30 minutes). If liquid evaporates, add some boiling water to prevent burning. 6. Blend cornstarch and remaining cold water to a paste; then stir in to thicken. From , ISBN 0-517-65870-4. Downloaded from G Internet, G Internet.