Stewed pork ribs with taro.

Main ingredients: 400g pork ribs, 500g Lipu taro.

Accessories: appropriate amount of salt, 3 slices of ginger, 1 spoon of cooking wine, 2 slices of Xinhui tangerine peel.

1. Let’s deal with the ribs first: rinse the pork ribs with clean water.

2. Add appropriate amount of cold water and a few slices of ginger into a pot and blanch them together.

3. You can skim off the scum layer by layer. This is more time-consuming, but it retains the original soup. If you are lazy, just pour out the ribs and rinse them with warm water.

4. Use a plane to clean the outer skin of the taro and cut it off. This is the prepared main ingredient: taro and ribs.

5. Take a casserole, put the blanched ribs and ginger slices into the pot, add a little cooking wine and an appropriate amount of cold water, be sure to add enough water at one time.

6. Soak the Xinhui tangerine peel with warm water about half an hour in advance until soft, and use a knife to scrape off the membrane of the inner capsule of the tangerine peel.

7. Add the tangerine peel to the casserole and stew together.

8. After cooking for about 20 minutes, I first poked the meat on the ribs with chopsticks. I felt that it could pass through, but was not crispy. Then you can add the chopped taro pieces. Then continue simmering.

9. After cooking for about 20 minutes, I tried the taro with chopsticks again. It was already soft, so I started to add salt to taste. Stir the soup a few times and turn off the heat.

10. Ready to serve.