Steamed Pork Ribs with Taro
Overview
This melt-in-your-mouth taro pork ribs is prepared for this year’s New Year’s Eve dinner. Since I grew up, I have personally prepared the New Year’s Eve dinner for my parents almost every year, and this year I have finally become a mother. From then on, there will be so many different dishes in our New Year’s Eve dinner. Now the baby has just learned to eat, so the food prepared for the baby must be soft and rotten to promote absorption. In addition to the unique smoothness of taro itself, this dish is convenient for babies to eat. The starch content of taro is as high as 70%. It can be used as food or vegetable. When paired with ribs, it is definitely a tonic suitable for all ages.
Tags
Ingredients
Steps
-
First of all, you need to cook the ribs first, because the ribs are not easy to be steamed, and it will be more nutritious if you steam them directly with broth. Remember to put a few slices of ginger when cooking, but don’t cook it too much. Generally, it’s enough to cook it until you can eat it
-
Peel the taro and cut it into pieces, not too thick, about 0.5 cm
-
Then it is best to use a stainless steel container for steaming, which is easier to heat and cook. Place the cooked ribs at the bottom of the container, spread the sliced taro on top, then add a small bowl of broth and steam for two hours (a rice cooker is sufficient, if you use a steamer, remember not to turn the heat too high)
-
In order to enhance the flavor after steaming, it is recommended to take out the excess soup, then add a little salt and chicken essence to taste, and then pour it over the taro again
-
Finally, for the sake of the beauty of the dish, you can invert the steamed taro ribs onto a plate
-
However, since it is very soft when steamed, it is easy to break. If you are not so particular, you can just serve it directly. Here I took out a few pieces and put them on a plate to show you
