Recipe for braised pork ribs with taro. Method 1: Appropriate amounts of taro, pork ribs, green onions, ginger, salt and cooking wine. Peel and cut the taro into pieces, chop the ribs into large pieces, blanch them in boiling water, and then wash them; put the taro and the ribs into the pot together, fill with water, green onions and ginger, bring to a boil over high heat, then reduce to low heat and simmer until the texture becomes crispy. , then add salt and cooking wine to taste (no MSG required), and sprinkle with green onions. Method 2: Add appropriate amounts of taro, pork ribs, red fermented bean curd, Huadiao wine, oyster sauce, salt, light soy sauce and sesame oil. Cut the taro into small pieces and set aside; mix the spareribs with red bean curd, Huadiao wine and light soy sauce and marinate for 2 hours, then drain and set aside in oil; stir the spareribs into the clay pot, then stir in a piece of red bean curd; add water above the ribs and cook until After the ribs are cooked for 6 minutes, add the taro; after the taro is cooked until soft, add the seasoning Huadiao wine, oyster sauce, salt, light soy sauce, and sesame oil, cook until the water is almost gone, and thicken the gravy. Method three: 300 grams of pork ribs, 200 grams of taro, 50 grams of shiitake mushrooms, 5 grams of salt, 8 grams of chicken essence, 20 grams of onion and ginger, 3 grams of pepper, and 5 grams of rice wine. Peel the small taro, wash and set aside. Soak the mushrooms in water and cut off the roots. Chop the ribs into 5 cm long and 2 cm wide sections, soak them in water for 2 hours, rinse away the blood, remove and add rice wine and water and set aside. Add water to the casserole, add onion, ginger, and boiled pork ribs and simmer until cooked. Add taro and mushrooms. Stew until the ribs and taro are cooked. Add salt, chicken essence, and pepper to taste.