Soak the ribs in water to remove blood stains. Add some of the cooking wine as well when soaking.
Slice the ginger thinly, dice the garlic, crush the douchi gently with the flat part of a knife.
Pull the ribs from soaking in the water, and pat dry with a paper towel.
Put the ribs in a bowl and add the sugar.
Add the oil.
Add ginger slices.
Stir well, cover with plastic wrap and marinate in the refrigerator for 3-4 hours.
Cut the taro into small cubes and place in a bowl for later as shown below.
Take out the marinated ribs from the refrigerator and add rice wine, douchi, garlic, salt, and pepper powder.
Stir well and let marinade for 15 minutes.
Mix ribs with a thick layer of starch.
Put the mixed and marinated ribs on top of the taro in the separate bowl.
After the water is boiling, steam in a steamer for 20 minutes.
It is best served and enjoyed immediately.