In Guangdong food culture, morning tea can occupy half of the country, sigh morning tea is an important part of Cantonese life, party, business, leisure, are happy to go to the teahouse. Steamed spareribs with soy sauce, the taro at the bottom is always more popular than the protagonist. It tastes soft and sweet, and the spareribs are fragrant and tender… Taro is rich in nutritional value, such as Tonifying Qi, enhancing immunity, beauty and black hair, etc!

Ingredients

500g spareribs
Two small taros
Proper amount of Douchi
Moderate salt
Appropriate amount of white granulated sugar
1 teaspoon white vinegar
4 cloved garlic
Three slices of ginger
Proper amount of soy sauce
1 teaspoon oil
Appropriate amount of corn starch
1 green onion
Moderate amount of Pepper (red, small)

Directions

Step 1
Prepare vegetables, wash Douchi and drain;

Step 2
Wash the spareribs, soak in water for about 30 minutes, soak out the blood, and then pour out;

Step 3
Change a basin of water, pour in 1 spoonful of white vinegar, soak for about 20 minutes, the ribs turn white, pour out the water, wash the ribs and drain;

Step 4
Open fire, pour oil, saute garlic and lobster sauce;

Step 5
Pour the garlic, Douchi and hot oil into the spareribs while it is hot;

Step 6
Pour ginger, pepper, salt, sugar, soy sauce and corn starch into the spareribs (the amount of seasoning depends on personal taste), stir well and marinate for more than 4 hours;

Step 7
Sprinkle some salt on taro, stir well, and set the oven as: pure steaming, 100 degrees, 33 minutes (the value is for reference only);

Step 8
Take appropriate amount of corn starch, mix with a small amount of water, pour into the marinated spareribs, and stir evenly;

Step 9
Lay the ribs on the taro;

Step 10
After steaming in the oven, put the ribs into the oven and steam at 100 ℃ for 30 minutes (different brands of ovens have different temperaments. I use Changdi oven. The time and temperature are for reference only);

Step 11
After the ribs are out of the oven, sprinkle with scallions and serve.