The first type: Braised pork ribs with taro (one pound of ribs, an appropriate amount of taro; seasonings required: aniseed, allspice leaves, shallots, garlic, ginger)

The second type: fragrant taro Braised pork ribs (1000 grams of pork ribs, 600 grams of taro, seasonings: oil, salt, ginger, scallions, chives, one star anise, one dried chili, 30 minutes to 1 hour)

First Method: 1. Put the ribs in the pot under cold water, add a few peppercorns, and remove the blood. 2. Peel the taro and cut into hob pieces. 3. One aniseed, one lemon balm leaf, two pieces of ginger, half of the garlic, and shallots. Set aside. 4. Heat oil, add rock sugar and stir-fry over low heat until brown. Add pork ribs, two spoons of light soy sauce, one spoon of dark soy sauce, and stir-fry until browned. Add aniseed, bay leaves, ginger and garlic in turn and stir-fry. Add boiling water to cover the ribs. Bring to a boil over high heat, then reduce to low heat and simmer for ten minutes. Add the taro, then simmer over low heat until soft and cooked. Add salt, a small spoonful of oyster sauce, and chicken essence to taste. 5. Place on a plate, sprinkle with green onions, and done.

The second method:

1. Soak the ribs in water for 30 minutes and rinse them thoroughly

2. Peel the taro

3. Put the ribs in cold water and blanch them for 5 minutes

4. Take out the blanched ribs, wash them and drain the foam

5. Prepare the seasonings

6. Put a little lard in the pot 7. Heat the oil and add ginger slices, star anise and pepper and stir-fry until fragrant

8. Pour in the ribs and stir-fry, add green onions and cooking wine

9. Pour the ribs into the stew pot, add two-thirds of the water covering the ribs, cover the lid and simmer for 60 minutes

10. When the ribs are simmering for 30 minutes, add the taro and simmer until soft. Once rotten

11. Ladle into a bowl, sprinkle with chopped green onion and serve. ?