Steamed Pork Ribs with Taro

Overview

The last time I made taro milk tea, I bought too much taro. I originally asked my parents-in-law to cook and eat it themselves, but I didn’t expect that they never touched it. I bought some ribs and planned to make another lazy dish - steamed pork ribs with taro. My daughter and I prefer spiciness, but my parents-in-law don't, so I made two flavors this time. I didn't add chili sauce when marinating the ribs. I marinated it overnight in the refrigerator with light soy sauce, dark soy sauce, oyster sauce, cooking wine and other seasonings. When steaming, I added spicy to one dish and not to the other. This time I steamed it in a pressure cooker, which is faster. I got off work very late, so it was not suitable to use a steamer to steam for one or two hours. The steamed taro really melts in your mouth. Not only can the elderly eat it, but I also like it very much. The ribs are separated from the flesh, but they are still a little chewy when you bite them, so they don't feel too bad. My daughter tasted both flavors and said, "It's still spicy and tasty." Haha! The video only shows how to make spicy ribs. If you want to make it not spicy, just leave out the chili sauce at the end.

Tags

• hot dishes
• home cooking
• chili sauce
• cooking wine
• ginger
• light soy sauce
• old soy sauce
• oyster sauce
• peeled taro
• ribs
• white sugar
• green onions
• salt
• sesame oil

Ingredients

Steps

1. 1 Soak the ribs in water for half an hour to remove the blood, wash them several times and drain them.

   

2. 2 Cut the ginger slices into small pieces, cut the green onion into sections, add light soy sauce, dark soy sauce, oyster sauce, salt, sugar and 1 tablespoon of cooking wine, stir evenly, cover with plastic wrap and refrigerate overnight.

   

3. 3 Peel, wash and cut the taro into cubes. I didn't wash the taro first this time, I washed it after peeling it, and my hands didn't feel itchy.

   

4. 4 Place taro cubes on the bottom of the plate, place the ribs on top of the taro, and pour the marinated soup into the plate.

   

5. 5 Pour 1 tablespoon each of sesame oil and cooking wine into the chili sauce and mix thoroughly.

   

6. 6 Pour the thinned chili sauce over the ribs.

   

7. 7 My pressure cooker is an old-fashioned one and does not have a steaming function. I just place a steaming rack, add more water, place the plate on the steaming rack, cover the lid, cook over high heat until steaming, and then steam for 15 minutes.

   

8. 8 This is spicy taro steamed pork ribs.

   

9. 9 This is non-spicy steamed pork ribs with taro.