First, the choice of taro is actually the key to making this soup, so you must choose taro. The shape of taro must be symmetrical. If it feels light, it means there is no moisture. Pay attention to the appearance without rotten spots, otherwise the incision must be corrupt. In addition, we can also observe the incision of taro. If the incision is powdery, the meat is crispy and delicious. If it is liquid, the meat is not so fluffy.
Second, the production method prepares taro, ribs and ginger, peeled taro, cut in half, blanched ribs, and washed away the floating foam. Put the ribs in a saucepan, add water to the ribs, add ginger slices and onion knots, and simmer for half an hour with low heat after boiling over high fire. After adding taro, stew for 20 minutes. The stewing time of taro can be increased or decreased according to personal situation. Mix it with salt, take out ginger slices and onion knots, and put them in a bowl, so that a delicious soup of ribs and taro is finished. There is also a lazy way to make taro. Peel it, cut it in half, blanch the ribs and wash away the foam. Put the ribs and taro together in an electric pressure cooker, add water, choose "meat" and wait. Release the pressure in the pot, add salt, take out ginger slices and chopped green onion, and put them in a bowl, so that a delicious soup of ribs and taro is finished.
Third, matters needing attention stew ribs soup, add a small amount of vinegar after the water is boiled, because vinegar can dissolve the phosphorus and calcium in the bone into the soup; At the same time, don't put salt too early, because salt will quickly exhaust the water contained in the meat, which will accelerate the solidification of protein and affect the delicious soup. Because taro juice contains alkaloids, it is irritating to the skin and itches when it touches the skin. So wear gloves when peeling.