Steamed Pork Ribs with Black Bean Sauce and Taro
Overview
My mother usually likes steamed pork ribs with black bean sauce, which goes very well with rice. Later, she ate steamed pork ribs with taro in Cantonese tea snacks, which she really enjoyed. Today I will try putting tempeh and taro together to make a delicious steamed pork ribs.
Tags
Ingredients
Steps
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Prepare the ingredients, cut the ribs into small pieces, then soak them in water for half an hour (to remove the blood and smell), peel the taro and cut into small pieces
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The soaked pork ribs are marinated with ginger, garlic, cooking wine, soy sauce, salt and chicken essence
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Add two tablespoons of tempeh and marinate together
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Mix well and marinate for about half an hour
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Process the taro, heat the pan with oil, and fry the taro slightly (it can keep its shape during steaming and will not be easily steamed) and fry until both sides are golden brown and the aroma will be stronger
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Spread on the bottom of the plate
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When preparing to steam the ribs, add some cornstarch to coat the ribs. The steamed ribs will be smoother and more tender
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Place the pork ribs on top of the taro
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Steam over high heat for about 20 minutes (in order to prevent the water vapor from flowing back into the plate, it is recommended to add a layer of plastic wrap)
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Sprinkle some chopped green onion over the steamed pork ribs while they are still hot
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It's especially delicious, especially with rice. The taro is very crispy and fragrant, and the ribs have the flavor of garlic and black bean.
