😊 Dad's JUICY Taro Steamed Spare Ribs (芋頭蒸排骨)!

By Made With Lau · 45 min

Ingredients

Instructions

1. Rinse the fermented black beans 3 times, then soak them in warm water for at least 5 minutes to rehydrate.
2. Peel the tough white membrane off the spare ribs: make a small cut at one end between membrane and meat, then pull it away. Cut the ribs into bite-size pieces and put them in a bowl.
3. Mix the cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water and white pepper in a separate bowl. Mince the ginger, garlic and rehydrated mandarin peel, then add them with the sesame oil to the marinade. Pour over the ribs and mix well.
4. Marinate the ribs for 30 to 60 minutes.
5. Peel the taro and cut it into 1 to 2 inch cubes.
6. Toss the taro with 1 tbsp light soy sauce and spread it evenly across the bottom of the steaming dish.
7. Dice the green onion and red chili and set aside.
8. Crush half of the rehydrated black beans with the back of a spoon and mix them into the ribs. Add the vegetable oil and mix again.
9. Spread the ribs over the taro, laying them along the edge first, then filling the middle. Scatter the remaining whole black beans over the top, then add the chopped chili.
10. Put a steam rack in a pan and add water until it just covers the rack. Once boiling, set the dish on the rack and steam on high heat for 20 minutes.
11. The taro is done when a chopstick pierces it easily. Turn off the heat and carefully remove the dish, as the steam is very hot.
12. Sprinkle the chopped green onion over the top and serve.

Summarized from Made With Lau's video. Watch it for the details.

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