1.5 ribs, half a taro

8 garlic, appropriate amount of salt

a small amount of soy sauce, 1 drop of sesame oil

2 tablespoons of raw flour, appropriate amount of oil

1 g of white sugar

Steps for steaming ribs in a Cantonese-style teahouse

1. Wash the ribs and rinse off the blood. Soak in a bubble (otherwise, the whole ribs are not white but yellow)

2. Marinate the ribs, and add salt, soy sauce (never too much, a little, or not, because the ribs should be steamed into white), a drop of sesame oil to enhance the fragrance (don't eat sesame oil), white sugar (don't omit this step, the meat with sugar is more elastic), garlic and raw flour. Then steam for 15 minutes.

4. Mix a little oil with the ribs before steaming (to make the water in the meat more tender and smooth), spread it on the taro, and steam for 8-1 minutes.

5. Finished product, with strong taro and garlic fragrance.