Steamed Ribs + taro 干蒸排骨芋头

link for a similar recipe (but with no taro): on youtube

Ingredients:

• ~0.5 lb ribs
• 3-4 taro
• soy sauce
• oyster sauce
• sugar, salt
• chinese fermented black beans (豆豉)
• chinese white pepper (白胡椒)
• starch (corn starch is fine, basically “淀粉”)
• garlic (minced)
• scallions

1. Clean the ribs — they should be cut into pretty small pieces. Put them in water with one sppon of salt and some flour or corn starch, rub them around to clean off the blood or any other remnants or bits from the deli. Remove from the water and dry with some rags or paper towels.
2. Prepare the marinade — in the video they use white peppercorn an douchi, which I don’t always have. Basically pouring some hot oil over some garlic, adding some white pepper powder and boom that’s part one of the marinade. Part two: oyster sauce, soy sauce, some sugar, some salt, and some corn starch + water all poured directly onto the ribs. Add the garlic/oil combo from part one into a bowl with the ribs, rub it around, and let it sit for ~20 mins.
3. Now, the taro: simply peel the taro, quarter it into chunks roughly the same size as the ribs.
4. Steam. Pre-heat the plate that you’ll be using in the steamer for 5 mins, then take it out and put the ribs on top. Then add the ribs + plate back into the steamer, and let it go crazy steaming for ~20 mins.
5. Lastly, add some ginger + scallions on top at the end. Boom, done.