material
500g of sparerib, 30ml of taro, appropriate amount of chives, ginger 1 slice, scallion 1 slice, 2 teaspoons of garlic powder, 2 slices of dried pepper 10g, 2 slices of star anise (aniseed), 6,5438 slices of cinnamon, and fragrant leaves. Crystal sugar 1 tbsp 15g, salt 2 tbsp 10g, oil 1 tbsp 15ml.
working methods
1. Chop the ribs into 5cm-long pieces, cook them in boiling water for 2 minutes (until blood foam precipitates), take them out with a colander, rinse them repeatedly with hot water, and drain the water.
2. Peel the taro and cut it into 4cm square pieces (if it is a small taro skin). Cut the onion into sections. Wash ginger, pat it and cut it into small pieces (no need to scrape the skin).
3. Heat the oil in the wok with high fire, add the cooked ribs and fry for 2 minutes. When the surface is slightly brown, add crystal sugar, ginger, onion, dried pepper, garlic powder, star anise, pepper, cinnamon and fragrant leaves and stir fry 1 min.
4. Pour cooking wine (or yellow rice wine) and soy sauce in turn along the inner edge of the wok, stir evenly, add boiling water that can't pass the ribs, transfer to a casserole, boil again and simmer on low heat 1 hour.
5. Add taro and salt and stew for another 20 minutes. Sprinkle shallots before leaving the fire.
skill
1, large taro can be peeled and cut into small pieces, and small taro can also be peeled directly. It should be noted that it is best to wear plastic gloves when processing taro to avoid itchy skin and allergies.
2, the ribs are fried in advance, which can make the stew thick and mellow; Boiling water is added to prevent the meat from becoming tight. These two steps are inevitable.
3. According to this practice, you can stew more ribs at one time and keep them in the refrigerator. Take out a proper amount of ribs for each meal and add different seasonal vegetables or dried vegetables.
Method 2 for stewing taro with ribs,
material
"Small box of pork", "everybody's frozen taro horn is suitable", "five garlic", "three spoonfuls of soy sauce", "a little sugar", "a little salt" and "a little pepper"
working methods
1: It's quite convenient to send it by home delivery, and everyone who is delicious has sent home the taro horn!
2. Put the piglets in cold water and heat them to boil to remove impurities and fishy smell.
3: Put pork chops and taro together in a pressure cooker (or simmer in a common pot).
4: Add garlic, soy sauce, salt, sugar and other seasonings.
5: After cooking, you can serve! Because it is cooked in a pressure cooker, the ribs are easily peeled off from the bones, and the taro soup is full, salty and delicious.
Practice 3, coconut steamed spare ribs with taro
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.