Chopped Chili Steamed Taro with Ribs & Dendrobium Solomon's Seal Bone Nourishing Soup
These pork ribs had been sitting in the fridge ever since my mother bought them before heading home, and we just never got around to cooking them. The last time I made a big pot of dry-pot ribs, I had actually bought the taro to use in a soup, but by a happy accident it ended up being steamed instead. Topped with our homemade chopped chili sauce, it was incredibly appetizing. As usual, the ingredients in today's soup are just right for the season—I'd love to share it with you right away.
Ingredients
pork leg bone
200g
black-bone chicken
150g
taro
300g
pork ribs
300g
dendrobium
2g
ophiopogon
2g
dandelion root
2g
sea coconut
four slices
lotus seeds
3g
red dates
four
solomon's seal
2g
Instructions
1
Step 1
Pork leg bone and black-bone chicken 【if you don't have black-bone chicken, you can skip it】add to cold water with a large spoon of cooking wine, ginger slices, and a scallion knot. Bring to a boil, then rinse off the foam with warm water and drain for later use.
2
Step 2
These ribs are for making chopped chili steamed ribs, so it's best to soak them for several hours in advance to remove the blood, so the finished dish will have a better texture.
3
Step 3
Here are the soup ingredients prepared. Let me take a nice photo first—the black-bone chicken is leftover from yesterday's soup.
4
Step 4
Here we have dendrobium, ophiopogon, dandelion, solomon's seal, sea coconut, lotus seeds, and red dates. All ingredients need to be rinsed once.
5
Step 5
Throw all the ingredients in and add an appropriate amount of purified water.
6
Step 6
Press the slow-stew button and set the time as you like.
7
Step 7
While the soup is stewing, let's marinate the ribs. Add one spoon of cooking wine, one spoon of oyster sauce, and one spoon of light soy sauce to the drained ribs.
8
Step 8
Add an appropriate amount of salt and cornstarch, mix well, and marinate for about one hour.
9
Step 9
Over low heat, sauté minced garlic and ginger until fragrant, then add two large spoons of chopped chili sauce.
10
Step 10
Then add two spoons of light soy sauce, one spoon of oyster sauce, salt, and chicken bouillon powder, and stir well. You can really smell the aroma at this point.
11
Step 11
Pour the sautéed sauce over the ribs, mix well, and marinate for a while longer. Personally, I think this makes it more flavorful. This chopped chili sauce is homemade using very spicy peppers, so you know it's going to be amazing.
12
Step 12
Peel the taro and cut into small pieces. Heat a little oil in a flat pan, then add the taro and pan-fry until both sides are golden. Doing this keeps the taro from falling apart and makes it more fragrant.
13
Step 13
Place the taro at the bottom of the bowl, put the ribs on top, and pour any remaining chopped chili sauce from the bowl over them. Press the quick-steam button and steam for about 40 minutes, longer if the ribs are very large.
14
Step 14
After steaming, sprinkle with chopped scallions and drizzle with hot oil to release even more aroma.
15
Step 15
By now the soup is almost ready—just add an appropriate amount of salt. Nothing else is needed.
16
Step 16
60% of life's happiness comes from food, and the other 40% comes from the people you share meals with.
