Ingredients: taro 500g, ribs 50g, onion 20g, ginger 5g, millet spicy 5g, starch 50g, soy sauce 10g, pepper 5g, cooking wine 5g, lobster sauce 10g.
Operating steps:
One: 500g of spareribs, washed and chopped, put into a bowl, and added with: 20g of chopped onion, 5g of chopped ginger, 5g of chopped millet, 50g of starch, 5g of soy sauce10g, 5g of pepper, 5g of cooking wine and 0g of douchi10g. Stir well and marinate for half an hour.
Two: after the ribs are marinated, the taro is peeled and cut into pieces, put under the plate, and then spread the ribs evenly on it.
Three: add water to the pot, put it on the steaming rack, wait until the water in the pot boils, put the dish-shaped ribs in the pot, cover the pot, and steam for half an hour on medium heat, which is generally cooked.
Four: Half an hour later, use chopsticks to hold taro pieces. If the taro is cooked, check whether the ribs are cooked. If it is not cooked, cover the pot and steam for a while. After steaming, turn off the fire and take out the pot. Delicious steamed pork ribs with black bean sauce are ready.
Key points: ribs should be used instead of spine, taro should be used in Dali, and potatoes should be used directly without taro.