Taro, a specialty of Jiangxi, is also called red bud taro, and some are called Maoshan taro. I also bought it in Fujian. If the skin is smooth, don't buy betel nut taro, which tastes much worse. I forgot to take pictures. I'll make it up next time. The pickling method is the same, but I don't need to add sweet potato powder, because it is sticky and slippery, which is particularly fragrant. Combine the two, and each has its own taste.
Set the plate, use the soup plate, the kind with a sharp bottom, because it will be reversed when it is done. The ribs are placed against the wall of the plate. Do not fold them. Line up one by one, leaving the taro empty in the middle.
It's set like this. You can add some water because there will be soup, which will taste better. Whether it is a big fire or a small fire, it can be steamed directly in the steamer. Look at the time, about 20 minutes. You can poke taro with chopsticks, and it will be fine if it is rotten.
Pay attention to the dish above, this is the key. Cover the plate and put the ribs in the soup plate upside down on the plate. If there is a lot of soup, you can take a small bowl and pour it out first, because it won't flow out after pouring, and it is all essence and can be wasted.
That's good. For the sauce on the surface, just use onion, red pepper, sesame oil, a little soy sauce and a small fire. Not if it's too much trouble. It's all delicious anyway.