Taro Spare Ribs in Casserole

Ingredients:

300g of baby ribs, 400g of taro, 2 cloves of garlic, 1 tbsp of wine, 1/2 tbsp of soy sauce, 1/2 tbsp of soya sauce, 1/2 tsp of salt, 1 tsp of sugar, and a pinch of pepper.

Methods:

1. Wash baby back ribs, mix with seasoning 1 and marinate for 10 minutes, then deep-fry in hot oil for 2 minutes to enhance color.

2, taro peeled, cut into small pieces, and put into the hot oil and fried through the fish out.

3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.

4. Cook the taro for 20 minutes, until tender and the sauce runs clear.

Taro Soup 3

Flour taro

Materials:

One-third taro, 4 tablespoons of sugar, 5 tablespoons of water, cooking oil.

Practice:

1, the taro peeled, cut into strips slightly thinner than the pinky finger;

2, the pan into the amount of cooking oil, until the oil is hot 6 into the next taro strips fried on low heat for about 3 minutes and then fish out, a little cooler and then under medium heat and then fried for a minute on the color;

3, the other take the frying pan to open fire, pour in the water and sugar and stir-fry, the slurry under the fried taro! Stir fry, so that the syrup evenly wrapped in taro strips, you can turn off the fire.