Cantonese steamed spare ribs with taro

1.？ The key secret of taro ribs is to soak more water! The hotel uses tap water for one hour. If you cook at home, you can change the water frequently! I changed it six or seven times until the ribs lost color! Steamed out really tender, no smell! Remember to grab the glue and stir for a while when pickling ~

2. If you want coconut chicken soup, put the old coconut emperor, and then put the coconut juice in the last ten minutes! This coconut fragrance is rich! Every one is sweet and delicious! All the ingredients are ready, put them in the upper and lower floors of the steamer, and choose the fine steaming mode for 30 minutes, and do your own thing.