Name: 豉汁排骨蒸芋頭
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 排骨 1 條; 芋頭 150 克; 豆豉 15 克; 生抽 2 湯匙; 蠔油 2 湯匙; 鹽 小半茶匙; 料酒 1 茶匙; 生粉 2 湯匙; 蒜頭 5 瓣

Steamed Taro with Pork Ribs in Black Bean Sauce

Ingredients

1 rack pork ribs

150 g taro

15 g fermented black beans

2 tbsp light soy sauce

2 tbsp oyster sauce

1/2 tsp salt

1 tsp cooking wine

2 tbsp cornstarch

5 cloves garlic

Instructions

01

Wash the pork ribs and cut into small pieces, wash and peel the taro and cut into small chunks, and wash and chop the garlic and fermented black beans.

02

Place the cut taro in a larger bowl. Heat oil in the pan, sauté the chopped garlic and fermented black beans until fragrant, add light soy sauce, oyster sauce and salt and stir-fry evenly, then add to the ribs along with cooking wine and cornstarch, mix well and arrange on top of the taro. Steam for about 20 minutes.

03

When done, drizzle with a little hot oil and serve.

豉汁排骨蒸芋頭