Steamed pork ribs with taro
Steamed pork ribs with fragrant taro are a kind of Cantonese cuisine. I haven't cooked them for a long time. I always feel that they are too expensive and not worth it. They can be used to make soup. I went to my mother-in-law's house on Sunday and brought back a taro, so I bought two ribs and made this steamed taro ribs. My husband and daughter both said it was delicious! This is just an ordinary home-style version of steamed pork ribs with taro, and there is also a method of steamed pork ribs with salt and pepper with taro. I like it very much, but it just needs to be more troublesome. I will make this next time I have the opportunity!
Recipe Recommendations
- pork ribs 500 grams
- Taro 400 grams
- Jiang 6 grams
- onion 1 piece
- cornflour 1 teaspoon
- soy sauce appropriate amount
- cooking wine appropriate amount
- Dou Gu 5 grams
- chicken essence appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed pork ribs with taro
1
500 grams of pork ribs, 400 grams of taro, bean drums, ginger, and green onions.
2
1. The ribs bought in the vegetable market should be chopped, about 1 inch long. 2. Wash the ribs, ginger and onions, pat the ginger and onions until they are shredded, and cut into sections.
3
Marinate pork ribs with ginger, oil, salt, corn flour, soy sauce, cooking wine, and chicken essence
4
Peel and wash the taro, and cut into strips
5
Serve the taro on a larger plate
6
Buckle the marinated ribs on top of the taro, and put some bean drums on the surface
7
Pour two large bowls of water into the steamer and bring to a boil. Put the taro ribs in the steamer and steam under water.
8
Turn off the heat for 15-20 minutes, sprinkle with chopped green onion, cover and simmer for a while
9
Finished picture of steamed pork ribs with taro