What is the practice of steaming pork ribs with taro?

Today's pork ribs steamed taro, the pork ribs do not need to be oiled, do not need to blanch, pickle and mix, and taro steamed for half an hour, fragrant, tender and flavorful, free from the trouble of frying and frying, the air in the house is not polluted, and there is no oil smell on the body, clean and easy to complete. Whether it's for home or as a guest, this is a delicious and trouble-free hard dish! If you are an office worker, marinate the ribs before going out in the morning, come back and steam them in the evening, and take advantage of the steaming time to stew rice or wash and fry two green vegetables, without delay!

Preparation of pork ribs taro with soy sauce.

Step 1

Chop small pieces of small ribs, wash them, soak them in water and scrub them for 10 minutes, squeezing out the blood as much as possible;

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Finely cut the ginger, break the dried red pepper and star anise, pinch the Sichuan pepper, soy sauce, light soy sauce, salt and sugar into the pork ribs; The brands of soy sauce and light soy sauce are different, and the dosage is adjusted according to the taste;

Step 1

Stir the pork ribs and seasoning evenly, marinate for about 2 hours, and stir twice halfway to fully absorb the flavor;

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After 2 hours, sprinkle 3 teaspoons of cornstarch into the ribs, the amount of starch is about 30 grams, how much can be adjusted, as long as the ribs can be pulped;

Step 1

Stir well so that each piece of ribs can be coated with starch paste;

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Scrape off the outer skin of the small taro and clean it;

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cut into hob blocks and spread on the bottom of the container;

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Put the pork ribs coated with starch paste on top of the taro, and you don't need to put in seasonings such as ginger shredded star anise; Scoop two spoonfuls of spicy tempeh evenly on the surface of the ribs, so that during the steaming process, the flavor of the tempeh will seep into the ribs;

Step 1

Send the pork ribs and taro into the middle layer of the steam oven, select the "steam" mode, 100 degrees, 35 minutes, press the start button, after one minute, enough steam will fill the steam oven, and you can see the state of the ribs under the stove through the double-glazed door;

Step 1

When the time is up, open the oven door, wait for the hot steam to dissipate, the steamed pork ribs taro is fragrant, the distilled water gathers at the bottom of the steaming oven, and it is clean with a cloth after cooling; Sprinkle with chopped chives and serve!

Picture of the finished product of pork ribs and taro with soy sauce.

<> cooking tips for pork ribs and taro with soy bean incense.

Tips:

1.Choose the kind of small ribs for pork ribs, the meat is tender and suitable for steaming; Because it is not blanched, it is necessary to soak in water for a while to remove excess blood and water; Marinate in advance to taste, and use oyster sauce instead of light soy sauce and sugar; Wrapped in a layer of starch paste can lock in the gravy, and the meat is tender and fragrant;

2.The steam oven can be used as a steamer, the steam is sufficient, the heating is even, no preheating is required, from in to out for 35 minutes, the pork ribs are tender and fragrant, and the taro is soft and glutinous; There is no steamer, so you can use a regular steamer, and the steaming time is adjusted according to the depth of the container used.

Steamed pork ribs with taro.

Ingredients: 400 grams of pork ribs, 300 grams of taro, 1 garlic, 1 chili, 2 slices of ginger, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 3 grams of cornstarch, 4 grams of salt, 2 tablespoons of cooking wine, a pinch of pepper.

Method: 1. Clean the pork ribs, add minced garlic, ginger slices, corn starch, two tablespoons of light soy sauce, one tablespoon of oyster sauce, two grams of salt, two tablespoons of cooking wine and a little pepper, stir well, and marinate for about two hours.

2. Peel the taro, clean it, and cut it into pieces for later use. Note: Remember to wear gloves when peeling taro to avoid allergies.

3. Spread the cut taro on a plate, sprinkle two grams of salt on the surface of the taro, and spread the marinated pork ribs.

4. Bring to a boil over high heat, steam over medium heat for half an hour, and put peppers and a little chopped green onions.