Name: Steamed Spare Ribs with Taro
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 200g taro; Some Laoganma tempeh sauce; Some salt; Some White pepper; a little Chicken noodles; Some starch; Some Cooking Wine; a little chopped green onion; Some ginger; Some garlic

Steamed Spare Ribs with Taro

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

The taro is too powdery, it makes people choke. According to the usual taro practice, no one choked to eat. In the end, the yam was labeled "not tasty".
Wanting to turn over the fragrant taro, I found a recipe for steamed pork ribs with fragrant taro. From snacks to large steamed pork ribs, they are all steamed with rice noodles, but this steamed pork ribs with taro does not use rice noodles. Some steamed pork ribs with yam put the yam on top of the ribs, while others put the yam on the bottom of the ribs. Thinking that putting the sweet yam underneath would better absorb the soup of the ribs, so I finalized the practice of putting sweet yam underneath.
No oyster sauce or black bean sauce. . . So do whatever you want, using the most convenient material at your hand. Although I really want to steam it slowly until the ribs are tender, I can only use the time-saving pressure cooker if I look at the time. I rushed out of the pot before the meal, and a scent pours, and the taste is very good. The bottom of the plate was full of soup, the fragrant taro was full of the soup, and the softness was soaked with meat, and it really didn't choke anymore.
It's fine to pour out the soup and make a glutinous juice. That's good. . . . "

Steamed Spare Ribs with Taro

1. Ingredients: 500 grams of ribs, 200 grams of taro, appropriate amount of Laoganma tempeh sauce, appropriate amount of salt, appropriate amount of white pepper, some chicken powder, appropriate amount of starch, appropriate amount of cooking wine, some green onion, and appropriate amount of ginger and garlic.

2. Wash the ribs and chop into small pieces,

3. Add seasonings other than starch and green onion, stir and mix until the water is completely absorbed by the ribs.

4. Add starch

5. Mix well and marinate for more than half an hour.

6. Peel the taro, wash, cut into small cubes, and spread on the bottom of the dish.

7. Place the marinated ribs on the taro.

8. Put it in the pressure cooker,

9. Cover the lid, add a pressure limiting valve, and increase the heat. After the pressure is applied, continue to steam for about 15-20 minutes.

10. Turn off the heat and uncover the pressure cooker after the gas in the pressure cooker is exhausted.

11. Sprinkle chopped green onion on the surface before serving.

Tips:
In no hurry, you can put the marinated ribs in the refrigerator and marinate in the refrigerator for more than 6 hours.
The pressure cooker can be replaced with an electric pressure cooker or ordinary pot, and the steaming time needs to be adjusted according to the actual situation.