① Main raw materials: pork chop 400g, taro100g; 2 cooking methods: frying and stewing; ③ Flavor characteristics: soft and rotten, fresh and mellow; (4) Nutrition and health preservation: taro is rich in dietary fiber, which helps digestion and phlegm, tonify deficiency and strengthen the spleen; Pork chops are rich in protein, which can nourish yin and strengthen the body. They can be used together to moisten dryness and relieve constipation. Characteristics of taro-flavored ribs: taro bone fragrance, taro oil and taro cartilage looseness. Practice (1 person): raw materials: 600g pork chop and 400g taro. Seasoning for other series of taro ribs (14): 5g of dried pepper, 5g of ginger, 8g of lobster sauce, 5g of salt, 8g of monosodium glutamate, 5g of ginger rice and salad oil 100g. Production method: (1) Drain the piglet for 3 minutes, take it out and cut it into 3-4 cm long sections; Cut taro into strips as long as ribs, and fry in an 80% hot oil pan until golden brown. (2) Put the ribs and taro in another buckle bowl, add salt, monosodium glutamate, ginger rice, fermented soybean and dried pepper powder, steam for 40 minutes, take them out, buckle them in a plate, and decorate with orchids and parsley.