A small piece of ribs (I am letting the owner of the meat to do it), soak it in water for seven or eight minutes, so that the blood is soaked out. After rinsing, drain
1 scoop of oyster sauce, 1 scoop of soy sauce, 2 tablespoons of cooking wine, ginger, appropriate amount of black pepper powder, a little salt (not much salt, because the old simmering oil has saltiness), and the ribs are evenly mixed and marinated for half an hour.
After marinating the ribs, mix in the right amount of rice noodles (like the ribs wrapped in a slightly thicker powder, you can put more)
After mixing the rice flour, it will be dry. At this time, you can add a small bowl of pork ribs soup and mix well. (There is no ribs soup, add some water. The ribs soup I used is coming from? I will reveal it later.)
Slice the taro and lay it on the plate. Put the mixed ribs evenly on the hoe
Burn enough water in the pot (may be a little more), put the steamer and ribs, steam for one hour in medium heat. If the pressure cooker is 20 minutes, it will be OK.