Lipu taro is produced in Lipu City, Guilin. It is large in size and rich in nutrients. Lipu taro's glutinous, loose powder, slightly sweet taste, can be boiled or stewed with meat, can also be sliced into the hot pot hot food, as well as to do the taro balls, taro braised meat, stir-fried taro, taro, taro ribs, etc., which is also a taro casserole ribs of the most distinctive way to eat.

Li Pu taro 400g

Pork ribs 300g

Ginger 20g

Garlic 2 cloves

Shaoshing wine 1 tablespoon

Baking powder 10g

Pepper a little

Salt 2g

Methods/Steps

Marinate pork ribs for 5 minutes

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Heat a moderate amount of oil in a frying pan over high heat, add ginger and garlic and saute

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Add ribs

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Add Lipu taro and water

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Simmer with the lid on for 30 minutes

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Pour in the gravy and stir well

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7

Plating to finish

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Step by step on how to make taro braised pork. 1. buy back the five-flower meat, cleaned and cut into pieces and put in the water soak for 30 minutes, in the middle of a few changes of water. 2.? Taro washed and peeled. 3. 3. frying pan with a little oil, not more oil, the meat into a small fire slowly stir fry, you can meat in the oil and then stir out some. 4. 4. Stir fry the oil and add a spoonful of cooking wine and continue to stir fry. Cook to meat seven minutes cooked when put taro, and add the right amount of salt 15 and so taro burning soft, soup almost when off the fire, sprinkled with green onions can be out of the pot Tips: 1 braised meat practice a lot of it, according to their own habits to do ah, not so elaborate it 2 I think that the texture of the large taro is better and more glutinous it, can not be purchased if you are like me to use a small taro sub bar