Heirloom Deliciousness 05 - Steamed Pork Ribs

Ingredients: Pork ribs, scallions, rice wine, soy sauce, potato starch Instructions: 1. Chop the pork ribs into pieces (it's best to choose spareribs as they have more meat and less bone). Wash them with water to remove any bone fragments from chopping. 2. Wash the scallions and cut them into sections. Marinate the ribs with soy sauce and rice wine, place them in a stainless steel pot, and let them marinate for 30 minutes. 3. Add potato starch, a little at a time, and knead the ribs to coat the surface with a layer of starch paste (this paste protects the ribs from becoming too tough). 4. Slowly add water from the side of the pot, being careful not to wash off the starch paste from the ribs (the water should at least cover the ribs; I personally add more water because the extra sauce is great for mixing with noodles later). 5. Place in a Tatung electric cooker with two cups of water in the outer pot. Once it pops, do not open the lid and let it steam for 30 minutes. Add another cup of water to the outer pot and steam again until it pops. You can eat the scallions; they don't have a strong, pungent flavor. If spareribs are hard to find at the market, you can use neck bones with plenty of meat.