Features: taro bone fragrance, taro oil and taro cartilage looseness.

Ingredients: 600g pork chop and 400g taro.

Seasoning: 5g dried pepper, 5g ginger, 8g lobster sauce, 5g salt, 8g monosodium glutamate, 5g ginger rice and salad oil 100g.

Production method:

(1) Drain the piglets for 3 minutes, take them out and cut them into 3-4 cm long sections; Cut taro into strips as long as ribs, and fry in an 80% hot oil pan until golden brown.

(2) Put the ribs and taro in another buckle bowl, add salt, monosodium glutamate, ginger rice, fermented soybean and dried pepper powder, steam for 40 minutes, take them out, buckle them in a plate, and decorate with orchids and parsley.

Steamed spare ribs with taro?

Exercise (2 persons):

1, chop the ribs bought in the market for about half a catty and wash them.

2. Marinate the ribs with salt, soy sauce, chicken essence, wine and Lee Kum Kee's garlic and black bean sauce for about 10 minutes. Of course, it can also be pickled in advance, which is more delicious.

3. Half a catty of taro, peeled, cut into small pieces of about 1 cm, and fry/fry until it is medium-ripe or nine-ripe (it may take about 10 minutes on low heat).

4. Mix the fried taro with the marinated ribs, or leave half of the taro at the bottom of the plate and pour the remaining taro and ribs on it, so that the juice of the ribs will penetrate into the taro below when steaming, which is more delicious.

5. Steam on high fire 10 minute.

Overall feeling: fried taro tastes better, and lobster sauce tastes delicious.