1. Soak the ribs in water for half an hour to remove the blood, and wash them several times to drain the water.
2. Cut ginger slices into small pieces, cut green onions into sections, add light soy sauce, dark soy sauce, oyster sauce, salt, sugar and 1 tablespoon of cooking wine, stir well, cover with plastic wrap and marinate overnight.
3. Peel the taro, wash and cut into pieces with a hob. I didn't wash the taro first this time. I washed it after peeling it off. My hands didn't itch.
4. Place the taro block on the plate as a base, and then place the ribs on the taro, and pour the marinated soup onto the plate.
5. Add 1 tablespoon each of sesame oil and cooking wine to the chili sauce, and mix thoroughly.
6. Pour the thinned chili sauce on the ribs.
7. My pressure cooker is old-fashioned and does not have the steaming function. Just put a steaming rack and put more water, put the plate on the steaming rack, cover the lid, cook until it is steamed, and steam for 15 minutes.
8. This is the spicy steamed pork ribs with taro.
9. This is a non-spicy steamed pork ribs with taro.
1 Peeling taro will always itch your hands. I have tried the methods of rubbing ginger slices and roasting on the Internet before, but they didn't work. But this time I just peeled the taro directly without itching. I don't know if it was accidental.
2 You can also try steamed pork ribs with potatoes and steamed pork ribs with yam.
3 I wanted to steam pork ribs with chopped peppers, but there was no chopped peppers at home, and I didn't want to go out to buy them, so I switched to chili sauce.
4 Adjust the seasoning according to your own taste.
5 The pressure cooker can only be opened after the air outlet is no longer gassing.