Broiled ribs with taro?

When ribs meet taro, it's like Harry meets Sally (a Hollywood classic), and there's an immediate and marvelous reaction. Potato ribs thick braised only to step aside, ribs smilingly holding taro's hand, leaving the back of the taro roasted ribs. The deliciousness of taro pork ribs lies in the texture of the taro, which is very soft and smooth at the same time. When choosing ribs, Apple Rat prefers to use the neck bone, in addition to the neck bone of the meat and bone is very appropriate reason, occasionally you can also eat the inside of the bone marrow is also an important factor. The soup is very thick and very down-home.?

Ribs are tastier than chicken, and taro is tastier than potatoes. In the apple rats heart of the delicious index, taro roasted pork ribs & gt; taro roast chicken & gt; potato roast pork ribs, the above purely apple rats a family of words, if there is a difference, pat brick when please be merciful.

Ingredients ?

Ribs half a catty

Taro 5

One piece of ginger

Soy sauce chicken juice

White wine

Sugar

Taro barbecue ribs practice ?

Taro peeled and washed, ribs washed

Pot of water, ribs under the pot to float and cook a little

Ribs out of the pot, wash, chopped; taro cut into small pieces

Heat oil in the pot, add a little pepper, ribs under the pot to stir fry a little. (not more than 2 minutes, the surface has a little charred color can be)

to the pot of water, add taro, two tablespoons of soy sauce chicken sauce, a little white wine, two small spoons of sugar, a piece of patted clean ginger; high heat to boil the water

turn down the heat, cover the lid of the pot and simmer for about 1 hour; open the lid of the pot, high heat to collect the excess soup can be dry