# Taro Steamed Spare Ribs

Cuisine: chinese · Time: 60 minutes · Servings: 4

## Ingredients

- 1 lb spare ribs
- 1 lb taro
- 0.5 oz dried fermented black bean
- 1 piece rehydrated dried mandarin peel
- 2 stalk green onion
- 1 slice ginger
- 2 clove garlic
- 1 red chili pepper
- 2 tbsp cornstarch
- 0.5 tsp salt
- 1 tsp sugar
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 0.5 tsp dark soy sauce
- 1 tsp baking soda
- 1 tbsp cooking wine
- 2 tbsp water
- 0.25 tsp white pepper
- 1 tsp sesame oil
- 1 tbsp light soy sauce
- 1 tbsp vegetable oil

## Steps

1. Rinse the dried fermented black beans 3 times. Then, let it soak in the water to rehydrate for at least 5 minutes. We like to use warm water to help the water really soak in.
2. Peel the tough white membrane off the spare ribs by making a small cut at the end, between the membrane and the meat, and pulling it away from the meat. This will make the ribs less tough.
3. We'll start making the marinade by mixing together cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper in a separate bowl. Baking soda is the secret for tender, juicy spare ribs!
4. We'll carefully cut around the taro with our knife to score the slice where we want to cut it, so we end up with taro. Once there's a path for the knife to drive safely down, we'll chop deep into the taro and split the slice off.
5. We'll dice up green onion and red chili pepper, and then put them aside.
6. Take half of the rehydrated fermented black beans and crush them with the back of a spoon. Mix the crushed beans into the ribs.
7. The taro is cooked through when a chopstick can pierce through easily, just like a baked potato. Turn off the heat, and carefully remove the dish from the pan. The steam is hot!

---

Source: madewithlau — https://www.madewithlau.com/recipes/taro-steamed-spare-ribs
Page: https://findfood.fun/en/recipes/7439
Language: en