main ingredient

ribs

65g

taro

2g

auxiliary material

red pepper

1g

ginger

1g

onion

appropriate amount

garlic

.

2. peel taro, clean it, cut it into pieces with a hob, and air dry the skin slightly.

3. Cut the red pepper, slice the onion and cut the ginger, put the garlic into a whole petal, and wash the anise cinnamon for later use.

4. put running water in the ribs to wash the blood.

5. put pepper, salt, soy sauce, cooking wine, ginger slices, cornstarch and a little sugar into the washed ribs and marinate them for more than half an hour.

6. put a little wider oil in the pan, and pour the ribs into the pan and stir fry.

7. flatten the ribs, cover the pot, and fry them in medium heat until they are golden on both sides.

8. Put down the ginger, garlic, cinnamon and star anise.

9. put a little base oil in the pot, and put two pieces of white radish at the bottom to avoid paste.

1. put the taro into the pot and sprinkle a little salt on it.

11. pour the ribs on the taro.

12. Cover and simmer for about 2 minutes until the taro is cooked with chopsticks.

13. put the red pepper cover in for two minutes, then leave the heat, sprinkle with chopped green onion and serve.

Tips

1. When pickling spareribs, you must put enough flavor at one time, and you can put a little more raw flour, so that the spareribs taste tender and smooth.