Chop 1 and/or 2 spareribs into small pieces with a knife, put them in clean water, add a spoonful of salt, stir them evenly and soak them in 1 hour, so as to soak out the blood in the spareribs, which can effectively remove the fishy smell and make the spareribs more fragrant.

2. After the ribs are soaked in white, remove them, change a pot of water, add salt and flour, and knead them by hand. The surface of spareribs is greasy with a lot of dust and impurities. Rubbing with flour with strong adsorption can clean the ribs and make them fresh, then rinse them with clear water and drain the water.

3. Put the ribs in a bowl, add some salt, soy sauce, cooking wine and pepper, and stir by hand for 2 minutes.

4. Add a spoonful of corn starch, continue to stir by hand, size the ribs and lock the water, so that the ribs will be more tender and juicy, and finally let stand for 30 minutes.

5. Prepare some chopped green onion, minced garlic and Jiang Mo to remove the fishy smell and increase the flavor. Peel taro, wash and cut into large pieces.

6. Pour Jiang Mo and minced garlic into ribs, then pour a spoonful of cooking oil and mix well with chopsticks.

7. Put the marinated ribs in a steaming bowl, spread a layer of taro on it, cover a plate, add water to the steamer to boil, put them in the steaming bowl, and steam for 40 minutes on low heat.

8. After taking it out, put the steamed bowl upside down on the plate, sprinkle a handful of chopped green onion, and the fragrant steamed ribs will be ready.