Material: 3g of sparerib, 4g of taro, 2 cloves of garlic, 1 tablespoon of wine, 1/2 tablespoon of soy sauce, 1/2 teaspoon of salt, 1 teaspoon of sugar and a little pepper

Practice: 1. Wash the sparerib, mix in seasoning and marinate for 1 minutes.

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

3. Stir-fry garlic cloves with 2 tablespoons of oil, then add small ribs, add seasoning 2 and 2 cups of water to boil, and cook on low heat for 2 minutes.

4. Cook the taro in the pan for about 2 minutes. When it is tender and the soup is slightly dry, you can serve

ribs, which are delicious and melt in the mouth.

We should also pay attention to the ingredients of the staple food with him. It is reasonable to say that parents like to accompany it with pork. The two of them burn together, just like braised pork, while taro replaces potatoes.

Braised ribs with taro

1. Prepare ingredients: First, choose some taro, and it is recommended to choose a smaller one, so that it can look more complete; Then there are ribs, which is probably a ratio of 1:1. Then there are accessories, two star anise and two red peppers, green onions and ginger are essential, and edible salt, soy sauce, white sugar, soy sauce and edible oil are commonly found in the kitchen. Here we should mention cooking wine, which makes our ingredients more delicious and can also remove the bloody smell of meat, so it is necessary for us to prepare about 15 grams of cooking wine.

2. Food processing: We need to clean the row we bought first, then cut it into pieces, and we will find that there is still blood on it. In this case, we need to boil water and add ribs to hot water to start blanching. When the color of the ribs turns slightly white and the water appears white, we can turn off the fire, knock off the mozi ginger ribs and take them out and clean them for later use. Then clean the skin of taro, because the skin of taro will make us feel itchy, so it is necessary for us to put on gloves. If the taro we prepare is big, we need to cut it into pieces. If it is small, we can put it on a plate for later use.

3. Stir-fry the ingredients in the early stage: after the oil is heated in the pan, we put the prepared taro into the hot oil pan and start frying until the surface is golden, and take out the oil to control the oil; Then we put a proper amount of sugar in the pot, and after saccharification and discoloration, we put the ribs in the pot and start to stir-fry and color. This process will make the meat quality and the surface of taro more compact, so as not to be stewed when the food is finally processed, thus affecting the taste.

4. Roast spareribs: We directly add a proper amount of cooking wine to the fried spareribs, and stir-fry them evenly, then add a proper amount of soy sauce, soy sauce, onion, ginger slices, star anise and pepper, and add boiling water after stir-frying. Remember that the water must not be over the meat, and cover the pot and start stewing for about 3 minutes on medium heat, so we can add edible salt. Here, we remind our family that if there is sea salt, then.

5. Steamed ribs with taro: We will pour the taro prepared in advance into the cooked ribs pot, stir-fry it a little evenly, then cover the pot and stew it for about ten minutes. If there are old people and children at home, we can stew it for more time. We will use a shovel to test whether the taro has been stewed. If possible, we will turn the fire to the maximum and quickly suck the soup from the pot into the ingredients. At this time, our cooked ribs with taro will be ready.