Steamed taro with pork ribs in soy sauce

Overview

Taro season.

Wash the pork ribs, add appropriate amount of salt, and mix well with two tablespoons of steamed fish soy sauce.
Peel the small taro and cut into cubes, add salt and soy sauce and mix well.
Add a tablespoon of sweet potato starch to the ribs, sprinkle a small amount of water and mix well to coat the ribs with starch.
Place the taro at the bottom of the bowl, put the ribs evenly on top, deflate the pressure cooker and steam over medium-low heat for 30 minutes.
After taking it out of the pot, sprinkle with chopped green onion, the ribs will be smooth and tender, and the taro will be sticky.