Steamed pork ribs with taro
By MyrtisHarber
Characteristics: There is taro aroma in the bones, there is oil flavor in the taro, and the taro cartilage is loose.
Recipe Recommendations
- betel nut Taro 700 grams
- ribs 100 grams
- starch 8 grams
- salt 2 grams
- MSG 3 grams
- chicken essence 2 grams
- peanut oil 30 grams
- beer 50 grams
- onion 1 grams
- ginger slices 5 grams
Steps for Steamed pork ribs with taro
1
Cut the ribs into small pieces and rinse off the blood with clear water.
2
Add salt, monosodium glutamate, chicken essence, beer, and a little starch and mix well.
3
Peel the skin and remove the head and tail of the Penang taro, cut into long strips of one centimeter thick and wide, and then cut into diamond-shaped dices.
4
Rinse the diced taro with water and soak for later use.
5
Mix the soaked diced taro with salt, peanut oil, and bone soup evenly and spread them into a bowl. Pour the soup into the bowl containing the diced taro.
6
Spread the stewed ribs on the diced taro, and put one or two ginger slices on top.
7
Put into the steam cabinet and steam for 30 minutes.
8
Sprinkle with chopped green onion and serve.Steamed pork ribs with taro Make Tips
1. The powdered diced taro is mixed with the meat aroma of ribs, making it fragrant. 2. Rinse the ribs with running water for more than an hour (this is a waste of water. Let's wash off the blood first and then soak them in water. Change the water a few times during this period and it will be okay); rinse the diced taro with water first and then soak. 3. Today, I am making you a fragrant version of steamed pork ribs with taro. Next time, I will make a spicy version, so please pay attention! Hehe!