Ribs clean and drain water, I generally wash water three times, do not need to be too dry, do not drip on the line. Put the clean spareribs into a big bowl, put on a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of sugar, a spoonful of black bean sauce, half a spoonful of sesame oil, a spoonful of cornflour, fully grasp. The lee kum kee black bean sauce used in the black bean sauce is not bad. Chinese dishes can't say how many grams of these ingredients should be added like baking or western food. It's up to you. Generally speaking, it doesn't matter as long as you don't put too much salt in it. Mix the ribs and let them stand for more than 2 hours.
Peeled taro, washed and cut into small pieces, I buy is a big taro, a peeled have more than a jin, a dish can not use up a taro. Do not cut the taro that use up, be one centimeter thick whole put freezer freezer to freeze, when need to eat, take out temperature of back and forth can.
I use an ordinary plate. If the portion of ribs and taro is large, you need to use a large plate or two plates of steam. Otherwise, the sauce is too thick.
Spread the ribs flat over the taro, sprinkle with a few red pepper rings and a dash of spring onion. I too loathe to part with, washed a red pepper, think to remain of have no what use throw regrettably, whole cut spread to sparb top, make a little hot 1:0, later want attention, should waste of still don't save. : smirking_face:
Bring the steamer to a boil and steam it over high heat for 25 minutes. When the time is almost up, poke the taro with chopsticks. When it is soft and rotten, turn off the heat and cook it. If you don't leave it tender for five minutes, you're either cutting taro too big or you're buying bad taro.
You can't use a flat plate, because it will steam out the soup, and this soup is conducive to taro flavor and soft rotten main raw materials, so use a slightly deeper plate, but not with a bowl.