Pork ribs are a good thing. I used to like to cook soup with ribs, such as ribs lotus root soup, ribs and corn soup. I cooked a pot every once in a while to relieve my family's hunger. But this year, we seldom eat ribs, a hard dish. After all, the price is a bit prohibitive. But eating less doesn't mean not eating. My family still buys ribs once a month. There are many ways to make ribs. Besides stewing soup, there are many simple and delicious steaming methods.

Many people think it's no big deal when they see steamed ribs. In fact, there are many kinds of steamed ribs, and each kind of steamed ribs is made of different materials, which determines its taste. Today, I will share with you a cookbook from steamed spare ribs with taro, Guangdong. This steamed sparerib tastes soft and delicious, and it smells delicious in your mouth. The key is that its formula is relatively simple. You can collect what you like first and try it when you have time.

Steamed spare ribs with taro?

Ingredients: ribs, taro, garlic, onion.

Seasoning: starch, salt, pepper, cooking wine, soy sauce, oyster sauce and peanut oil.

Detailed practice

1. Buy two spareribs for the boss to cut into pieces, then add 2 spoonfuls of starch, stir the spareribs evenly, rinse them with clear water and wash them several times, so that the blood and impurities of the spareribs can be cleaned more cleanly. Drain the washed ribs and then marinate them. Add a proper amount of salt, a little pepper, a spoonful of cooking wine, a spoonful of soy sauce, a spoonful of oyster sauce, and finally add a spoonful of starch. Stir well and marinate for 60 minutes to taste.

2. Prepare half a taro, peel it clean, then cut it into small pieces, which can be smaller, so it is easier to cook, and then put the cut taro on a big plate for later use.

3. After the ribs are marinated, pour in a little peanut oil, continue to stir the ribs evenly, and then spread the ribs as thin as possible on the taro, so that they are evenly heated and easy to cook. Boil the water in the pot, add the prepared ribs, cover the pot, and steam for about 20 minutes. If you want something softer, you can steam for a long time.

When the time is up, you can turn off the fire and cook. Sprinkle a little chopped green onion and you can eat. It's delicious, the ribs are fragrant and delicious, and the taro is soft and waxy. You can try it if you like.