It's the peak season to eat taro again, and the taro is done like this, the powder is glutinous, delicious and nutritious, and the rice is fragrant

Today, the taro and pork ribs are steamed together, the pork ribs are soft and rotten, and the taro powder is glutinous, delicious and nutritious.

Here's how I made it:

1. Wash the glutinous rice soaked overnight in advance and drain the water.

2. Put the washed pork ribs into the pot, add an appropriate amount of ginger slices and green onions, blanch for three minutes, boil the oil, and then wash and set aside.

3. Add an appropriate amount of shredded ginger, green onion, salt, light soy sauce, dark soy sauce, pepper, pepper powder, cumin powder, and sugar to the pork ribs, mix evenly, and marinate for 30 minutes to taste.

4. Add an appropriate amount of salt, light soy sauce, dark soy sauce and soybean paste to the chopped taro, mix evenly, and marinate for 30 minutes to taste.

5. Pour the glutinous rice into the marinated pork ribs, add an appropriate amount of soybean sauce and mix evenly.

6. Pour in the taro and mix well.

7. Spread all the ingredients on the plate and try to put the taro at the bottom so that the taro is more flavorful.

8. Boil the water and steam for 50 minutes.

Taro is delicious and nutritious, and friends who like it can try it!