The practice of taro pork ribs, the practice of taro pork ribs

Taro pork ribs. Features: taro fragrance in the bones, oily smell in taro, taro cartilage loose.

Method (1 person):

Ingredients: 600 grams of pork chops, 400 grams of taro.

Seasoning: 5 grams of dried pepper powder, 5 grams of ginger, 8 grams of tempeh, 5 grams of salt, 8 grams of monosodium glutamate, 5 grams of ginger rice, 100 grams of salad oil. Directions:

1) Blanch the pork chops for 3 minutes, remove the water, and cut them into 3-4 cm long sections; Change the taro into strips as long as pork ribs, put them into a pan of hot oil, and fry them until golden brown.

2) Take another buckle bowl to put the pork ribs and taro on the table, add salt, monosodium glutamate, ginger rice, tempeh, and dried pepper powder and steam for 40 minutes, take out the buckle and put it on the plate, add orchid and coriander to decorate.

Steamed pork ribs with taro.

Method (2 people):

1. About half a catty of chopped pork ribs bought in the vegetable market and washed them.

2. Marinate the pork ribs with salt, soy sauce, chicken essence, wine and Lee Kum Kee's garlic and tempeh sauce for about 10 minutes, or you can marinate them in advance to make them more flavorful.

3. Half a catty of taro, peeled, cut into small pieces of about 1 cm, and fried in oil.

Eight or nine are ripe (maybe about 10 minutes on low fire).

4. Mix the fried taro and marinated pork ribs, you can also leave half of the taro on the bottom of the plate, and pour the rest of the taro and pork ribs on top, so that when steaming, the juice of the pork ribs will seep into the taro below, which is more flavorful.

5. Steam over high heat for 10 minutes.

Overall feeling: After the taro is fried, it is more flavorful to steam, and the flavor of the tempeh is also very fragrant.

As soon as this dish came out of the pot, the bowl was broken.

Here's how:1. Wash the pork ribs and cut them into inch segments, blanch them to remove the blood foam and drain them;

2. Wash and peel the taro, and dig it into a ball shape with a ball digger;

3. Wash and drain the cabbage hearts;

4. Wash the jujube and set aside;

5. Wash the green onion and ginger and cut them into sections and slices for later use;

6. Put peanut oil into the pot and boil it until it is 60% hot, then put in the taro balls, stir-fry until yellow, and then remove from the pot;

7. Put the cabbage heart into the oil pan and stir until fragrant;

8. Start another pot, put in the clear soup and bring to a boil over high heat, add pork ribs, green onions, ginger slices, rice wine, and simmer over low heat for 2 hours after boiling;

9. Put in the taro and jujubes, simmer for 1 hour, add the cabbage heart, salt and cook for 1 minute.

The steps are as follows:Ingredients: Ingredients: 400 grams of ribs, 120 grams of pork ribs, 3 taro, accessories: 2 tablespoons of cooking wine, appropriate amount of salt, 3 slices of ginger, 1 green onion.

1. Soak the pork ribs in advance and wash the ribs.

2. Peel and wash the taro and cut it into hob pieces.

3. Blanch fresh pork ribs and pork ribs with some green onion and ginger in a pot.

4. After boiling, remove and drain after washing off the blood foam.

5. Pour the blanched pork ribs into the electric saucepan, add an appropriate amount of warm water and simmer for 1 hour, add some cooking wine after boiling.

6. Add the chopped taro for 30 minutes.

7. Simmer together for another 30 minutes.

8. Finally, add a little salt to taste, because the salty pork ribs are added, so finally taste the taste and then add salt.

9. You can put the bowl out of the pot.

Ingredients: 400 grams of pork ribs, 300 grams of taro, 2 millet peppers.

Excipients: 5 grams of black black bean sauce, 5 grams of garlic, 5 grams of ginger, 40 ml of cooking wine, 20 ml of oyster sauce, 3 grams of refined salt, 1 g of original fresh, 2 grams of corn starch, 20 ml of cooking oil, 20 ml of steamed fish soy sauce.

1. After the ribs are washed, soak them in cooking wine for 1 hour, and change the water 2 or 3 times in the middle.

2. Soak the pork ribs in bleeding water, wash them and drain them.

3. Finely chop all the millet peppers, garlic, ginger and black black beans after rinsing.

4. Put the drained pork ribs and chopped millet peppers into the bucket bowl, then add cooking wine, oyster sauce, refined salt, and original freshness, grasp it well with your hands and marinate for 20 minutes.

5. Peel and wash the taro and cut it into hob pieces.

6. Put the taro in a deep container, pour in the steamed fish soy sauce, shake until each piece of taro sticks to the sauce and let it stand for 10 minutes.

7. Place the marinated pork ribs on the taro, add cornstarch and cooking oil, and grasp well again.

8. Cover the surface of the plate with plastic wrap and poke some pores with a toothpick.

9. Put it in a steamer with boiling water and steam it over high heat for about 30 minutes.

10. Take out the steamed pork ribs, sprinkle an appropriate amount of chives and chopped coriander on the surface, and enjoy.