Sizzling Spare Ribs with String Beans

Rinse the ribs until the blood is clean, then drain and set aside.

Heat oil in a clay pot, add the green beans, stir-fry over medium-low heat until just tender, then remove them.

Add the spare ribs, bring to a boil then simmer over low heat;

Pan-fry the ribs until the bottom is slightly golden, then reduce to low heat and fry for a little longer.

While heating the ribs, free your hands to mince the garlic and slice the shallots and ginger;

Move the ribs to one side, add an appropriate amount of base oil, then add shallots, ginger slices, and minced garlic, and stir-fry until fragrant;

Stir-fry over medium-high heat, add 1/2 tablespoon of sweet bean sauce, 1/2 tablespoon of seafood sauce, and 1/2 tablespoon of fermented black bean sauce, and stir-fry until fragrant.

Pour in the green beans and stir-fry, then add 1 teaspoon of sugar, 1 teaspoon of Wei Ji Xian soy sauce, and 1/3 teaspoon of pepper, stirring continuously for about 5 minutes. Near the end, drizzle 1 tablespoon of yellow rice wine at the edge of the pan and stir evenly. At this point, the pot will sizzle, the aroma will fill the air, the dish is done and ready to serve.