Ingredients: 400 grams of ribs and 500 grams of Lipu taro.

Accessories: appropriate amount of salt, 3 slices of ginger, cooking wine 1 spoon, and 2 slices of Xinhui tangerine peel.

1, ribs should be treated first: the ribs should be washed with clean water.

2. Add some cold water and a few slices of ginger to the pot.

3, you can clean up the floating foam layer by layer, which is time-consuming, but retains the most primitive soup, lazy. Dump the ribs directly and rinse them with warm water.

4. First, peel off the skin with a plane. These are the main ingredients prepared: taro and ribs.

5. Take a casserole, put the blanched ribs and ginger slices into the pot, add a little cooking wine and a proper amount of cold water, and be sure to add enough water at one time.

6. Soak Xinhui Chenpi with warm water about half an hour in advance, and scrape off the membrane of the inner capsule of Chenpi with a knife.

7. Add dried tangerine peel to the casserole and stew together.

8. Boiled for about 20 minutes. I poked the meat on the ribs with chopsticks first, and I felt that it could pass through, but when it was not crisp, I could put in the chopped taro and continue stewing.

9. I cooked for another 20 minutes. I tried taro with chopsticks again, and it was soft. Finally, I began to add salt to taste. I can stir the soup for a few times and then turn off the heat.

10, you can enjoy it when you are out of the pot.