Braised Spareribs and Taro

Spareribs - enough to fill 2/3 of a soup bowl
2.5 lbs taro, peeled, then halved, then cut in thirds, then sliced (thicker for spareribs, thinner for meat slices), should be about 1.5x size of sparerib pieces.
Aromatics - garlic, leeks, etc.

1. Marinate spareribs in salt and pepper, then cornstarch (add at end to lock in other ingredients).  Can also add wine to cover taste of not-so-fresh meat.
2. Heat wok, add oil, then add aromatics.
3. Add spareribs, 2 spoons of 面豉 and 1.5 cubes of 南乳.
4. Add taro, then cooking wine - cook for a couple minutes.
5. Add a few cups of water, as taro absorbs lots of liquid.
6. Bring to boil.
7. Add sugar and soy sauce, then taste and adjust.
8. Simmer 5-10 minutes.
9. Add aromatics where crispness is desired (e.g., white part of leeks).
10. Add slurry.  After it begins to wrap around the food, cook for a bit more to coat the food even more.  (Mix about 1 heaping plastic spoon of cornstarch with a couple Tbs of water, should have consistency of soymilk.)