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1. Cut the ribs into small pieces and rinse with water to remove the blood.
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2. Add salt, monosodium glutamate, chicken essence, beer, a little starch and mix well.
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3. Peel the betel nut taro, remove the head and tail, cut into strips with a thickness of one centimeter each, and then cut them into diamond-shaped dices.
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4. Rinse the diced taro with water and soak for later use.
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5. Add salt, peanut oil, and bone broth to the soaked diced taro and spread them evenly into a bowl. The soup is also poured into the bowl of diced taro.
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6. Spread the mashed ribs on the diced taro, and put one or two slices of ginger on top.
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7. Put it in the steam cabinet and steam for 30 minutes.
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8. Sprinkle with chopped green onion and eat.
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Tips:1. The diced taro powder is mixed with the meaty aroma of the ribs, and it is fragrant and fragrant.
2. The ribs need to be rinsed with running water for more than one hour (this is a waste of water, we should first wash off the blood, and then soak it in clean water, change the water several times in the meantime, it’s OK); rinse the diced taro with clean water and then soak .
3. Today, I made a fresh flavor version of steamed pork ribs with taro, and next time I will make a spicy version, so stay tuned! Hehe!
