This dish is simple and delicious: the smoothness of ribs and the softness of taro are a perfect match (you can't stop eating this dish if you like taro)
I found the steamed vegetable series really healthy.
Composition details
Ribs, taro, lobster sauce, ginger, raw flour, cooking wine, soy sauce.
1. Soak the fresh ribs in clear water for two hours to remove the blood, so that the steamed ribs have no smell at all.
2. Cut taro into pieces and slice ginger.
3. Put a little oil in the pan and fry taro.
4. Fry until golden brown on both sides, so that taro will not rot easily when steaming. Remember to sprinkle a little salt in the process to make taro taste.
5. Put the fried taro on the plate.
6. Drain the ribs and marinate them evenly with a little lobster sauce+salt+cooking wine+sesame oil+soy sauce+cornstarch for half an hour.
7. Marinate the ribs and grab them evenly with a little raw flour.
8. Then spread the ribs on the taro.
9. Cover with plastic wrap. After the boiler water is boiled, put the ribs in and steam for about 20 minutes.
10, you can eat it when you are out of the pot. The ribs are tender and smooth, and the taro is tender and smooth. It has a unique aroma of taro and is super delicious.