Small ribs half a catty or one sold in the supermarket

Taro (large or small)

A decimeter of scallion

energy

5.6 cloves of garlic

15 dried red pepper

Fermented soybean

Light soy sauce

oyster sauce

white pepper

starch

refined sugar

Chicken powder

salt

rice wine

Black bean steamed spare ribs with taro?

Cut the ribs into small pieces and soak them in cold water for about 30 minutes until the blood bubbles come out and the meat turns white.

Shred onion and ginger, slice garlic, and cut dried Chili into small pieces.

Peel taro, cut it into small pieces, steam it in a steamer, hold it with chopsticks, and barely insert it?

PS: If taro is used, steam it with skin, peel it and cut it into pieces after cooking.

Add one tablespoon of soy sauce, two tablespoons of rice wine, one tablespoon of oyster sauce, half a tablespoon of sugar, one teaspoon of salt, one teaspoon of chicken powder, one teaspoon of white pepper and two teaspoons of starch to the soaked ribs and mix well.

Add onion, ginger, garlic and half a pepper to the ribs, mix well and marinate 1 hour.

Add watercress and watercress oil, mix well and marinate 1 hour?

PS: This watercress is soft and oily. There is no need to flatten or chop, and there is no need to fry in oil.

Mix two tablespoons of starch with water and stir well. Clip out the marinated ribs and paste them in starch water.

Spread the steamed taro on the bottom of the bowl, put the ribs on it, drizzle with lobster sauce and lobster sauce oil, and sprinkle with the remaining half of the pepper?

PS: If there is still juice in the freshly salted ribs, you can add a spoonful.

Cover the steaming bowl with tin foil and stick some holes with toothpicks.

Steam on high fire 15-25 minutes, and then turn off the fire when chopsticks are easily plunged into the meat.

skill

1. The taro is not ripe, so it should be steamed in advance, even if it is soft and rotten.

Don't cook taro, too much water will affect the taste.