Steamed Pork Ribs with Taro is So Delicious!

Name: Steamed Pork Ribs with Taro is So Delicious!
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 300g Small ribs; 400g taro; Some corn starch; Some Chopped green onions; Some Minced garlic; a little salt; a little Sugar; a little Soy sauce; a little black pepper powder; Some Cooking oil

by Chew a feast

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

The steamed pork ribs with taro is especially delicious, the pork ribs soaked in the soup are full of fragrance, one bite it, absolutely! The heat is just right.
The sweet and soft taro absorbs the flavor of the ribs, sweeping away the greasiness.
The gravy and the aroma of taro penetrate each other, tender and soft, and have both tastes at the same time. Just eat it with rice, it can be called a meal! After eating, you will definitely agree that ribs and taro are a natural match.

Steamed Pork Ribs with Taro is So Delicious!

1. The taro is peeled and washed, cut into chunks for later use, or it can be soaked in clean water for a while;

Drain the taro and put it in a bowl, sprinkle a little black pepper, salt, sugar and a little cooking oil.

Steamed Pork Ribs with Taro is So Delicious! recipe

2. Then, after boiling the water over a high fire, put it in a steamer and steam for half an hour.

3. In the process of steaming, handle the small ribs: wash the small ribs, drain, pour in an appropriate amount of starch and mix well.

4. Mix a little salt, fresh soy sauce, and black pepper, stir well, and pour into the small ribs.

5. Then mix with a layer of cornstarch.

6. Sprinkle with minced garlic, mix well, spread on top of the steamed taro, and continue to steam for about 20 minutes.

7. Let's start the pot~ Put the chopped green onion, the aroma of the ribs and taro, and the scent of the green onion is outstanding. Quickly pick it up and taste a piece.

Tips:
When the ribs are washed, you can knead more to make the ribs "full of water", and then add a layer of starch, so that the steamed ribs are firmly preserved in it;