1. Ingredients: 250g pork ribs; 4 taro. Accessories: appropriate amount of ginger; appropriate amount of green onion. Ingredients: 1 spoon of cooking wine; 1 spoon of soy sauce; appropriate amount of salt; 2 spoons of oil. Method for braised pork ribs with taro: chop the ribs into pieces and wash them, peel and cut the taro into pieces, cut the green onions into sections, and slice the ginger for later use. Heat oil in a pan and sauté ginger slices until fragrant. Add the pork ribs and stir-fry for a while. Pour in appropriate amount of cooking wine and stir-fry evenly. Add appropriate amount of soy sauce, stir-fry evenly, and simmer until cooked. Add the taro cubes and stir-fry. And add water to cover the ribs. Cover and simmer until the taro is cooked. Reduce the juice over high heat and add green onions and stir-fry evenly before serving.

2. Ingredients: 350g pork ribs, 5 taro, 12 quail eggs, 2 aniseed, 1 piece of cinnamon, 2 bay leaves, 10g rock sugar, 10g onion, ginger and garlic; Method: Prepare all the ingredients. First wash the ribs and cut them into sections. Lift the pot, pour an appropriate amount of water, add the cooked ribs, add cold water to the pot, add cooking wine, green onion and ginger, start to cook over high heat until it boils, skim off the blood, take out the cooked ribs, and wash them with hot water clean. Add an aniseed ingredient, put it in the wok, stir-fry, add seasonings: rock sugar, cooking wine, light soy sauce, soy sauce, dark soy sauce, onion, ginger, garlic, cinnamon, bay leaves, pour boiling water, the water surface should exceed the ribs. Take another pot, pour an appropriate amount of water, add quail eggs, put cold water in the pot, boil for 5 minutes, take it out, and the quail eggs will be cooked. Then put the steamer on, place the washed taro on top, and steam for about 20 minutes. When the time is up, peel the steamed taro and cut it into hob pieces. Peel quail eggs. Pour them into the pot together, add an appropriate amount of salt to taste, and after half an hour, turn on high heat to reduce the juice.

3. Ingredients: 500 grams of taro, 400 grams of pork ribs, 2 green onions, 2 spicy millets, and one piece of ginger. Preparation method: Peel the taro, clean it, and cut it with a hob. Then put the cut taro under the tap to wash away the starch, then put the washed taro into a large basin, fill it with water, add a little white vinegar, mix well, and soak for a while. This step is very important to prevent the taro from oxidizing and turning black. Clean the ribs and put them in boiling water, then add a little cooking wine and blanch them to remove the fishy smell. Then pick up the ribs. Put an appropriate amount of vegetable oil in the pot, heat it to 70% heat, scoop in a spoonful of bean paste, and stir-fry until fragrant. Add a piece of washed and chopped ginger and stir-fry until fragrant. Add the pork ribs and stir-fry evenly. Add an appropriate amount of water to a level that just submerges the ribs. Add an appropriate amount of water for a very fresh taste. Cover the pot, bring to a boil over high heat and then reduce to low heat. While the ribs are cooking, wash and chop the green onions and millet. Then pick up the taro soaked in white vinegar water. After the ribs are cooked for 20 minutes, put the taro into the pot, bring to a boil, then turn to low heat and cook. When the taro is pierced with a chopstick, add an appropriate amount of salt, then add the chopped green onions, stir evenly and serve.