Rinse the pork ribs thoroughly under running water until the water runs clear. Drain the excess water.

To make the pork ribs more moist and juicy, brine the pork ribs for 30 minutes. Add 1 tablespoon of cornstarch and 1 teaspoon of salt, mix well to coat the ribs, and leave to soak for 30 minutes.

After 30 minutes, rinse the pork ribs well under water to remove the cornstarch mixture and excess salt. Drain and let them sit in the strainer for a few minutes to remove excess water.

Transfer the pork ribs to a bowl. Add the minced garlic, salt, sugar, Shaoxing wine, abalone sauce or oyster sauce (optional) and cornstarch. Mix well until the meat fully absorbs all the liquid.

Then add julienned ginger, bird's eye chili, cooking oil, and sesame oil. Mix briefly to coat evenly. Cover and refrigerate overnight.

Place the marinated pork ribs on a heatproof plate in a single layer. Bring water in a wok to a boil over high heat. Once the water is boiling, place the plate on the steaming rack, cover, and steam on high heat for 20–25 minutes.

While the ribs are steaming, rinse the fermented black beans well under running water to remove excess salt. Leave them whole — do not chop them. About 5 minutes before the ribs are done, scatter the black beans over the ribs, cover, and continue steaming until cooked through.

Garnish with chopped spring onions and serve immediately with steamed white rice.