Taro-spiced pork ribs

Ingredients: 500g pork ribs, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of taro, appropriate amount of ginger slices

Method:

1) Soak the ribs in water, soak out the blood, wash and drain.

2) Then put it into a basin, add salt, cooking wine, light soy sauce, dark soy sauce, oyster sauce, and ginger slices.

3)

Mix evenly, cover and place in the refrigerator for more than 12 hours.

4) Peel the steamed taro.

5) Use a knife to press it into a puree and knead until it becomes sticky.

6) After shaping, cut into pieces and put them in a basin.

7) Put the marinated ribs on top

8) Pour cold water into the pot, add black bean sauce to the ribs.

9) Cover and heat over high heat for 30 minutes.

10) The steamed pork ribs, the oil and water seep into the taro, very delicious.

Braised pork with taro

Ingredients: 500g pork belly, 300g taro, appropriate amount of star anise, appropriate amount of onion, appropriate amount of ginger, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of rock sugar, appropriate amount of oil

Method:

1) Clean the pork belly and cut into pieces

2) Put a little oil in the iron pot, very little oil is enough, add the pork belly Stir-fry slowly over low heat. You can see that there is a little more oil in the pot. This is because the fat of the pork belly has dissolved. This can reduce the greasiness. After frying a lot, pour it out

3) Pour in dark soy sauce for coloring

4) Add green onion and ginger slices

5) Add half a pot of hot water and a tablespoon of cooking wine, and stew the meat over low heat

6) Add star anise and appropriate amount of rock sugar

7) Clean the small taro and set aside

8) When the meat is stewed until it is five or six times mature, remove the peeled taro Put it in and continue to stew

9) Wait until the meat and taro are cooked, add a little salt to taste, and the soup will tighten and serve