Ingredients: 400g ribs, half taro, minced onion and ginger.

Seasoning: cooking wine 1 tsp, salt 1/2 tsp.

Production steps:

1. Peel taro and cut it into hob blocks for later use.

2. After the ribs are washed, put them in a pot with enough cold water, add onion and ginger, and pour in cooking wine.

3. After the fire is boiled, skim off the floating foam, turn to low heat and cook for 30 minutes, then add the taro.

4. Then simmer for 20 minutes and add salt.

5. Cook for another 5 minutes, turn off the heat after the taro is soft and rotten, and satisfy your personal taste.

Food tips:

1, the size of taro cut directly affects the stewing time after entering the pot. Boil 15 minutes or so to taste soft glutinous rice and achieve your favorite taste.

It is best to add enough water to the soup at one time. If there is not enough water, be sure to heat the water.

3, stewed pork ribs soup, you can add a small amount of vinegar after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bone into the soup; At the same time, don't put salt too early, because salt will quickly lose the water contained in the meat, accelerate the solidification of protein and affect the delicious soup.

Ingredients of taro sparerib soup

500 grams of ribs and taro, proper amount of salt, two spoonfuls of monosodium glutamate, a little onion, one piece of ginger, five pieces of cooking wine, two spoonfuls.

Practice of taro sparerib soup

Step 1

Sparerib washing

Second step

Blanch ginger, cooking wine, salt and ribs in cold water. Rinse with cold water after bleeding.

Third step

Salt, ginger, water, ribs, no wine. The pressure cooker fires for about 6 minutes, and then turns to low heat 10 minutes.

Fourth step

After cooling, put the taro into the pot. Because the taro is easy to cook, put it later, cover it, and simmer in the pressure cooker for 5 minutes.

Step five

Add the right amount of monosodium glutamate and take the pot.