Accessories: 30g light soy sauce, 30g dark soy sauce, 20g cooking wine, salt 1g, sugar 1g, ginger 1g, star anise 1g, pepper1g, 2 dried red peppers, 30g starch and 2 teaspoons of spicy lobster sauce.

Steps:

1, chop the small ribs into small pieces, wash them, soak them in clear water for 10 minute, and squeeze out the blood as much as possible.

2. Slice ginger, crush dried red pepper and star anise, pinch pepper, soy sauce, salt and sugar into the basin bone; Soy sauce and soy sauce are different brands, so adjust the dosage according to the taste.

3. Stir the ribs and seasonings evenly, marinate for about 2 hours, and stir twice in the middle to fully taste.

4, 2 hours later, sprinkle 3 teaspoons of corn starch into the pelvis, the starch content is about 30 grams, how much can be adjusted, as long as the ribs are hanged.

5, stir evenly, so that each rib can be wrapped in starch paste.

6. Scrape the skin of taro and clean it.

7. Cut into iron blocks and spread them on the bottom of the container.

8. Put the ribs wrapped in starch paste on the taro, and you can add seasonings such as ginger and star anise; Scoop two spoonfuls of spicy lobster sauce and spread it evenly on the surface of the ribs, so that the fragrance of lobster sauce will penetrate into the ribs during steaming.

9. Send the ribs and taro to the middle layer of the steaming oven, and select the "steaming" mode, 100 degrees, for 35 minutes.

10, time is up, we can finish it.