Raw materials: one-third of large taro, 4 tablespoons of sugar, about 5 tablespoons of water, cooking oil in moderation.

Practice:

1, the taro peeled, cut into strips slightly thinner than the pinky finger;

2, the pot poured into the amount of cooking oil, until the oil is hot 6 into the next taro strips fried on low heat for about 3 minutes and then fished out, a little cooled down after a minute under medium heat and then fried for a minute on the color;

3, the other take the frying pan to open fire, pour in the water and sugar and stir-fry, the slurry under the fried taro! Stir fry, so that the syrup evenly wrapped in taro strips, you can turn off the fire.

Taro Spare Ribs Casserole

Ingredients: 300 grams spare ribs, 400 grams taro, 2 cloves of garlic

Seasoning:

1, 1 tbsp wine, 1/2 tbsp soy sauce

2, 1/2 tbsp soy sauce, 1/2 tsp salt, 1 tsp sugar, a pinch of pepper

Practice:

1, spare ribs washed. Stir in seasoning 1 and marinate for 10 minutes, then deep-fry in hot oil for 2 minutes to remove color.

2. Peel the taro, cut it into small pieces, and fry it in hot oil.

3. Stir-fry the garlic cloves in 2 tbsp oil, then add the baby back ribs, season with seasoning 2 and 2 cups of water, bring to a boil, and cook over low heat for 20 minutes.

4. Cook taro for 20 minutes or until tender and sauce is reduced to a simmer.