1. Method 1:

Ingredients: 300g taro ribs, 400g cornstarch, 5g salt to taste, 5 slices dark soy sauce, 1 tsp cooking wine, 1 tbsp Appropriate amount of sugar, a little white pepper, a little vegetable MSG, and an appropriate amount of cooking oil.

Clean the ribs and drain off the water.

Add ginger, salt, cooking wine, sugar, white pepper, and fresh vegetables and mix well.

Add cornstarch and mix well.

Pour in cooking oil, mix well, cover with plastic wrap and marinate for more than 2 hours. If you have enough time, marinate for longer.

Peel the Lipu taro, wash and cut into pieces and put them in a bowl.

Put the marinated ribs on the taro and steam over high heat for 30 minutes.

After taking it out of the pot, drizzle it with a little sesame oil.

2. Method 2:

Ingredients: 400 grams of ribs, 300 grams of taro, 5 grams of onions, 5 grams of ginger, 5 grams of garlic, 1 gram of salt, 2 tablespoons of cooking wine, raw 2 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 2 grams of sugar, and a little coriander.

Wash the taro, shred the green onion, slice the ginger, and smash the garlic.

Wash the ribs, put them in a pot with cold water, bring to a boil, skim off the floating residue, remove the ribs, and rinse with water.

Put the pork ribs into a large bowl, add onion, ginger, garlic, salt, sugar, cooking wine, light soy sauce, and dark soy sauce, mix well, cover with plastic wrap and refrigerate for 2 hours.

Peel the taro and place it on the bottom of the plate.

Put it on the steamer, bring to a boil over high heat, then turn to medium heat and steam for 25-30 minutes.

Carefully remove the steamed soup, put it in a wok and bring it to a boil, add a little water starch to thicken it, pour it on the ribs, and sprinkle with coriander.

3. Method 3:

Ingredients: 1 spare rib, 300 grams of taro, 10 grams of ginger, 0 grams of garlic, 1 tablespoon of cooking wine, 3 tablespoons of corn starch, half a tablespoon of sugar, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 teaspoon salt, 1 tablespoon sesame oil, appropriate amount of green onions.

Chop the ribs into small pieces and add 1 tablespoon of starch. Grasp it with your hands for a while, then rinse it with water to dry it and set aside. This method is easier to remove the blood from the ribs. Mince the garlic, mince the ginger, and mince the green onions. Chop green onions and set aside.

Put the minced ginger and garlic into the ribs, add 1 tablespoon of cooking wine, add 1 tablespoon of oyster sauce, add 2 tablespoons of light soy sauce, add 1 teaspoon of salt, add half a tablespoon of sugar, add 1 tablespoon of starch, and mix well. Cover with plastic wrap and refrigerate for more than 2 hours.

Peel, wash and cut the taro into cubes, place on the bottom of a plate and set aside.

Take out the marinated ribs from the refrigerator, add 1 tablespoon cooking oil and 1 tablespoon starch and mix well.

Put the ribs on top of the taro.

After boiling the water in the steamer, add the taro ribs and steam over medium heat for 35-40 minutes.