Name: Black Soy Pork Ribs and Taro
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Small ribs; 3 pcs taro; 30g Soy sauce; 20g Cooking Wine; 1g salt; 10g Sugar; 1 piece ginger; 1 piece star anise; 1 pinch pepper; 2 pcs Dried red chili; 30g starch; 2 tsp Spicy tempeh; a little Chives

Black Soy Pork Ribs and Taro

by meggy dancing apple

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Together with the autumn wind, this day is really cold when it's cold. Adding an extra piece of clothing on your body is not as good as having hot food in your belly. People take food as their heaven, indicating that food is more important than clothing. Posting autumn fat is not just posted on the day of Liqiu, after that, it’s cold, you can eat a few more bites of meat a day to replenish energy, plus appropriate exercise, don’t stay up late, don’t worry about getting fleshy on your body!

Today’s pork ribs are steamed with taro. The ribs do not need to be oiled or blanched. They are marinated and mixed, and steamed with the taro for half an hour. It is fragrant, tender and tasty, eliminating the trouble of frying and frying, and the air inside the house. No pollution, no oily smell on the body, clean and easy to finish. Whether it's eating at home or serving guests, this is a tasty and trouble-free hard dish! If you are an office worker, marinate the ribs in the morning before you go out, and steam them in the evening. Take advantage of the steaming time to braise rice or wash and fry the two green vegetables, nothing will be delayed!

Taro has the functions of enhancing immunity, cleaning teeth and preventing caries, replenishing qi, and beautifying black hair. The starch content reaches 70%. It can be used as food and vegetable. It is a tonic for both young and old. It is known as "a treasure for supplementing vegetarian food". In autumn, moisturize dryness and nourish yin, eat more white food. The taro should be firmer, well-proportioned, and free of spots; light weight means less water content and higher starch content; fine white flesh when cut means loose texture and high starch content, which means it is top grade. "

Black Soy Pork Ribs and Taro

1. Chop small ribs into small pieces, wash, soak in water and rub for 10 minutes to squeeze out the blood as much as possible.

2. Cut the ginger into thin strips, crush the dried red pepper and star anise, add a pinch of pepper, and put soy sauce, light soy sauce, salt, and sugar into the ribs; soy sauce and light soy sauce brands are different, adjust the amount according to taste.

3. Stir the ribs and seasonings evenly, marinate for about 2 hours, and stir twice in the middle for full flavor.

4. After 2 hours, sprinkle 3 teaspoons of corn starch into the ribs. The amount of starch is about 30 grams. The amount can be adjusted as long as the ribs can be coated with starch.

5. Stir evenly so that each rib can be coated with starch paste.

6. Scrape off the skin of the small taro and clean it.

7. Cut into hob blocks and spread on the bottom of the container.

8. Place the ribs covered with starch paste on top of the taro. You don't need to put in the seasonings such as ginger and star anise. Spread two spoons of spicy tempeh evenly on the surface of the ribs, so that the taste of tempeh will penetrate into the ribs during the steaming process.

9. Put enough pure water in the water tank of the Westinghouse steam oven, send the ribs and taro into the middle of the steam oven, select the "steam" mode, 100 degrees, 35 minutes, press the start button, after one minute, enough steam will be diffused in the steam In the oven, the ribs under the oven can be seen through the double glass door.

10. When the time is up, open the oven door and wait for the hot steam to dissipate. The steamed ribs and taro will be fragrant. Distilled water will gather at the bottom of the steaming oven. When it cools, it will be clean with a cloth; sprinkle with chopped green onions and start eating.

Tips:
1. Choose the kind of small ribs, the meat is tender and suitable for steaming; because it is not blanched, soak in clean water for a while to remove excess blood; marinate in advance to taste, you can use oyster sauce instead of light soy sauce and white sugar; wrap a layer of starch paste to make it The gravy is locked, and the meat is tender and creamy.
2. The steam oven can be used as a steaming box. The steam is sufficient and the heating is even. No preheating is required. The pork ribs are tender and smooth, and the taro is soft and waxy. No steaming box, ordinary steamer can also be used for steaming. The time is adjusted according to the depth of the container used.