material

1 old coconut, 300g taro, 300g sparerib, 1 tablespoon soy sauce (15ml), 1 tablespoon Shaoxing wine (15ml), 1 teaspoon salt (5g).

working methods

1, split a small hole from the top of the old coconut, pour out the fresh coconut juice for later use, then lay the coconut shell horizontally, saw it from 1/3, and rinse it with clear water.

2. Wash the ribs with water and cut them into 3 cm long pieces. Peel taro, wash it, and cut it into 3 cm square pieces. Cut the pepper in half. Wash and chop shallots.

3. Put taro blocks and ribs in a large bowl, then add light soy sauce, Shaoxing wine, salt, pepper, Jiang Mo and fresh coconut juice, stir well, and marinate for15min.

4. Put the pickled taro blocks and ribs into the coconut shell, then move into a steamer and steam for 30 minutes on high fire.

5. Finally, take out the coconut shell and sprinkle with chopped green onion.