1. Chop the spareribs into small pieces, soak in the blood, peel the taro and cut into small pieces, chop the ginger and garlic, and cut the green onion into green onion.
2. Mix spareribs with a little salt.
3. Add the soy sauce.
4. Add ginger and garlic, mix well, refrigerate and marinate for 1-2 hours.
5. Before steaming spareribs, take out from the refrigerator, add 1 teaspoon of cornstarch mixed with 2 times water, mix well.
6. In a hot oil pan, pour in taro and fry over medium heat.
7. Turn over and fry over medium heat until taro is hard and golden in color.
8. Put the fried taro into a deep dish and spread it as flat as possible.
9. Spread spareribs on taro and pour in marinated spareribs sauce.
10. The ribs are covered with chopped peppers. The number of chopped peppers depends on how hot they like. My family can't eat too hot, so they only put about 15ml.
11. Boil a pot of water, add the material after boiling, steam over high heat for 12 minutes, and steam for 5 minutes after turning off the fire.
12. Sprinkle with scallion and mix well (because my plate is small and there are many materials, it is difficult to mix well, so I pour it into the pot and mix it well).