Steamed Pork Ribs with Soy Sauce and Taro

Name: Steamed Pork Ribs with Soy Sauce and Taro
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 1 piece Big taro; Some Tempeh; 5 Garlic cloves; 2 tablespoons Cooking Wine; 1/2 a spoon White pepper; 1 tablespoon Soy sauce; 1 tablespoon Oyster sauce; 1/2 a spoon White sugar; 1 tablespoon corn starch

by Rare

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

This dish used to be a hard dish for guests in the countryside. As long as it is served on the table, it will definitely be robbed. One piece is not enough for one person. Now the conditions are good. As long as you want to eat it, there is no problem if you are full. What? That is steamed pork ribs with taro, mixed with tempeh and garlic, after steaming, the taste is almost fragrant. Spare ribs are absolutely amazing. Really, as long as tempeh is steamed with spare ribs, the meat absorbs the tempeh fragrance, and you want to eat it all with one bite! Main ribs: The meat layer is thinner, the meat is thinner, and the taste is relatively tender. No matter which method you use to cook, it is very delicious. "

Steamed Pork Ribs with Soy Sauce and Taro

1. First, chop the ribs into small pieces and wash them, soak them in clean water for a while, soak the blood in the water and drain them for later use.

2. Then cut the garlic cloves into minced garlic, and chop the tempeh.

3. Put the drained ribs into a bowl, add cooking wine, white pepper, light soy sauce, oyster sauce, white sugar and cornstarch, mix evenly and mash, let stand and marinate for 10 minutes.

4. Then pour in the minced garlic and tempeh and the ribs and mix them evenly. Coat the ingredients and set aside for later use.

5. Peel the big taro and cut into taro slices of the same thickness, and spread one by one into the bottom of the bowl.

6. Pour all the marinated ribs on the taro slices.

7. Use the Midea all-in-one steamer to steam, fill the water box with water, and steam it at 100 degrees for 40 minutes.

8. During the steaming process, observe the steaming situation of the ingredients through the glass window. If the water in the water box is not enough, remember to add it to prevent it from drying out.

Tips:
If you don't have a steaming oven, you can use a steamer. It is best to wrap the ingredients with a layer of plastic wrap to prevent water vapor from returning. The steaming oven does not have this problem.