Taro Steamed Spare Ribs
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A classic Cantonese dish featuring a harmonious blend of taro, spare ribs, and fermented black beans, steamed to perfection.
00:20:00 total
Serves 4
medium
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Ingredients
- ginger - watch the video to see (finely minced)
- garlic - watch the video to see (finely minced)
- dried mandarin peel - watch the video to see (rehydrated and finely minced)
- cornstarch - watch the video to see
- salt - watch the video to see
- sugar - watch the video to see
- oyster sauce - watch the video to see
- light soy sauce - watch the video to see
- dark soy sauce - watch the video to see
- baking soda - watch the video to see
- cooking wine - watch the video to see
- water - watch the video to see
- white pepper - watch the video to see
- spare ribs - watch the video to see (bite-size pieces)
- sesame oil - watch the video to see
- taro - watch the video to see (chopped into 1-2 inch cubes)
- rehydrated black beans - watch the video to see
- oil - watch the video to see
- red chilies - watch the video to see (chopped)
- green onion - watch the video to see (chopped, for garnish)
Instructions
- Prepare Aromatics: Finely mince ginger, garlic, and rehydrated dried mandarin peel.
- Prepare Marinade: Mix cornstarch, salt, sugar, oyster sauce, light soy sauce, dark soy sauce, baking soda, cooking wine, water, and white pepper. Stir well.
- Marinate Ribs: Add bite-size pieces of ribs to the marinade along with the minced aromatics. Mix well before adding a little sesame oil.
- Prepare Taro: Chop taro into 1-2 inch cubes, toss with light soy sauce, and arrange in a layer on the bottom of a steaming dish.
- Add Ribs and Black Beans: Crush rehydrated black beans and mix into the ribs. Add some oil to the ribs, stir together, then layer over the taro. Add remaining black beans and chopped red chilies on top.
- Steam: Steam the dish for 20 minutes on high heat.
- Garnish and Serve: When ready, garnish with chopped green onion and enjoy.
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