Features: bone with taro flavor, taro in the oil flavor, taro soft bone loose.

Raw materials: 600 grams of pork chop, taro 400 grams.

Seasoning: 5 grams of dried pepper, ginger 5 grams, 8 grams of black beans, 5 grams of salt, 8 grams of monosodium glutamate, 5 grams of ginger rice, 100 grams of salad oil.

Methods:

(1) blanch the pork chop for 3 minutes, fish out the water, cut into 3-4 cm long section; taro knife into the same ribs of the general length of the strip, into eighty percent of the hot oil in the pan, deep-fried until golden brown.

(2) another take buckle bowl will be ribs and taro arranged, add salt, monosodium glutamate, ginger rice, edamame beans, dry pepper powder on the cage steamed for 40 minutes, removed from the buckle in the plate, add orchids, cilantro garnish can be.

Steamed ribs with taro

Practice (2 people):

1, the market to buy the chopped ribs half a catty or so, cleaned

2, with salt, soy sauce, chicken essence, wine and Lee Kum Kee's garlic black bean sauce first ribs marinated for about 10 minutes, but of course you can marinate ahead of time, so that the more flavorful

3, half a catty of taro, peeled and cut into 1 cm about a small piece of oil pan-fried/fried to eight, nine mature (may be small fire also need about 10 minutes)

4, fried taro and marinated ribs mixed, you can also leave half of the taro on the bottom of the plate, the rest of the taro and ribs poured on the top, so that when steaming the ribs of the juice will penetrate into the taro underneath, more flavorful

5, 10 minutes of high-flame steam

Overall feeling: taro fried and then steamed more flavorful, the flavor of black beans is also very fragrant.