Ingredients

Main Ingredients: 300g baby ribs, 600g taro, 5 onion heads, a little cilantro, 1 tbsp rice wine, 2 tsp salt, 1 tbsp groundnut flour, 2,000 ml broth

Methods

1: Chop ribs into chunks, marinate for 20 mins with a little wine and salt and stick on dry groundnut flour.

2, taro cut 3 cm square shape.

3, the pot of oil, boil to seven hot, put the ribs and taro, deep-fried until the surface of the crispy brown and then pull out, put into a bowl, into the steamer for 1 hour.

4. Slice the onion head thinly, and slowly fry with oil over low heat until golden brown.

5. Boil the soup, add rice wine and salt to taste, pour it into the bowl of steamed pork ribs and taro, add cilantro and onion heads.

Tips:

Taro, ribs and broth to be cooked separately, can not directly taro, ribs and broth to cook together, but steamed taro, ribs, wait until you want to eat before joining the broth, otherwise the soup color will be cloudy and unclear, affecting the view and appetite.

Taro yam carrot bamboo shoots meat bone soup

Materials

pork bones, dried bamboo shoots, ginger, wolfberries, red dates, peppercorns, green onions, taro, yam, carrots

Practice

1) Given the U.S. kill pigs do not bleed, soak the bones in water for more than 1 hour (the bones are whitish), and at the same time to take 2 slices of dried bamboo shoots slices soaked into warm water until soft;

2) 1 catty bones into cold water over high heat to boil, a white foam appeared (at least it is not dark, it seems that the first step of soaking water is still effective);

3) Cease fire, the bones will be placed under the faucet to rinse clean;

4) another pot of water, the bones and 5 slices of ginger, 6 large berries, 2 red jujube, 4 peppercorns, 4 peppercorns, 2 red jujube, 2 red jujube, 2 red jujube, 2 red jujube, 2 red jujube, 2 red jujube, 2 red jujube, 2 red jujube, 2 red jujube. Red dates, 4 peppercorns, 2 green onions (cut into pieces) into the water and cook over high heat until it boils;

5) Cut the softened bamboo shoots into thin strips and put them into the boiling pot;

6) Turn the heat down and cook them for 2 hours;

7) Then put in the hobnail cut taro, yam and carrot, and simmer it over high heat for 20 minutes;

8) Eat it all~