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

2. Take out the spareribs after they are white, change a pot of water, add salt and flour, and knead them by hand. The surface of spareribs is greasy and stained with a lot of dust and impurities. Rubbing with flour with strong adsorption can clean the spareribs and make them fresh, then rinse them with clear water and drain the water.

3. Put the ribs into a bowl, add proper amount of salt, light 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, and size the ribs to lock in the water, so that the ribs will be more tender and juicy. Finally, set aside and marinate for 3 minutes.

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

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

7. Put the marinated spareribs in a steaming bowl, spread a layer of taro on it, cover a plate, add water to the steamer to boil, put them in a steaming bowl, and steam for 4 minutes on low heat.

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