Cut the ribs and wash them.

Add salt, grab well, put less soy sauce, grab well again, add raw flour, mix well, and finally add peanut oil.

Put it in the refrigerator for 4 hours, and the time is determined by yourself. It will be better to marinate for a long time, and it will be more tender in the refrigerator.

You can also peel and wash the taro at room temperature, then put the flooded ribs on the periphery of the plate, sprinkle with the mixed lobster sauce and garlic paste, then put the taro in the middle, spread a layer of altar incense and chopped pepper, and steam in the pot. It tastes the same as morning tea in a restaurant.

note:

Peanut oil can be used instead of oil, but it is more mellow. When mixing ribs, you can also add a little chicken essence to see your personal taste. Materials:

Taro, ribs, minced garlic, Jiang Mo.

Seasoning:

2 tablespoons soy sauce, corn flour, vegetable oil and sugar.

Making:

Wash the ribs, wipe off the moisture, let them smoke, stir the corn flour and sugar evenly, add a proper amount of oil to the pot, stir the minced ginger and garlic and ribs evenly, add taro and mix well, let stand for about 15 minutes, boil the water and steam for about 20 minutes. Materials:

300g of ribs, 400g of taro and 2 cloves of garlic.

Seasoning:

1. 1 tablespoon of wine. 1/2 tablespoons soy sauce.

2. Soy sauce 1/2 teaspoons. Salt 1/2 teaspoons. A little pepper.

Exercise:

1. Wash the ribs, mix in the seasoning 1 marinate 10 minutes, and then fry until the color is the highest.

2. Peel the taro, cut it into small pieces, fry it in hot oil and take it out.

3. Stir-fry garlic cloves in 2 tbsp oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and simmer for 20 minutes.

4. Put the taro in the pot and cook for about 20 minutes. When it is tender and the soup is slightly dry, it can be served.

Relax:

1. Pot refers to a small casserole with heat preservation function, which can be directly served in deep dishes in hot weather.

2. Small ribs should be pork belly ribs, which are tender in texture and can also be boiled directly, but the color is lighter. Materials:

260g ribs, taro 1, potato 1, ginger 1, 3 garlic, rice noodles.

Method:

1. Cut the ribs and soak them in clear water for 15 minutes to remove the fishy smell. Dice taro and potatoes, but not too small. Crush the raw rice with a blender (but not too much). Of course, this rice noodle supermarket is generally available, but it is relatively hygienic.

2. salvage the soaked ribs, wash them and put them in a bowl, then put potatoes and diced jade, and spread the broken rice noodles.

3. Seasoning: vinegar, soy sauce, hot sauce, salt, chicken essence, oil, garlic and ginger, mix well and pour into a bowl filled with ribs and taro.

4. Put it in the pot for about 20 minutes and sprinkle with chopped green onion.

Features: ribs, taro, potatoes, and rice noodles are used to make them softer and more delicious. Ingredients: taro150g, ribs150g.

Accessories: salt, soy sauce, cornmeal, lobster sauce and minced garlic.

Seasoning: soy sauce, corn flour, sugar, oil.

1, taro, ribs, soy sauce, cornmeal, oil, sugar.

2, the ribs are cut into pieces, and the taro is cut into blocks of equal length.

3. Mix the ribs with soy sauce, cornstarch, sugar and a little oil.

4. The taro code is at the bottom of the plate.

5. Spread the ribs with good taste and add 1 and 2 spoonfuls of water.

6. Put it in a rice cooker and steam it together when cooking.

7. The rice cooker trips, rice is good, steamed spare ribs with taro is good, but don't open it immediately. Simmer for a few minutes.