Ingredients: 500g of ribs, 300g of taro, fermented soybean 10g, ginger 10g, 3g of oil, 5g of salt, 3g of onion 10g, 3g of soy sauce, 2g of cooking wine, 5g of raw flour and 3g of steamed fermented soybean.

2. Step/Method: Wash the ribs, drain the water, and marinate with salt, soy sauce, oil and cooking wine 15 minutes; PS: It's best to scald it with boiling water and then drain it.

3. Peel the taro, wash it and cut it into small squares;

4, so the ingredients are ready, including 5 grams of raw flour, add 15 grams of water and stir evenly into a paste;

5. Put the taro block below, put the marinated ribs on it, sun-dried lobster sauce and shredded ginger, then pour the evenly stirred batter on it, and then pour a spoonful of steamed lobster sauce;

6, the right amount of water to boil;

7. Separate them with a steamer and put them into the taro ribs plate;

8. Bring boiling water to a high fire and steam for 25 minutes over medium heat. PS: Time is related to the size of the fire. Everyone's stove is different, slightly different.

9. Steamed taro ribs, dried with chopped green onion and slightly mixed.