How to make pork ribs and taro delicious, and how to make taro pork ribs delicious

1.Soak the ribs in water for 1 hour, wash them repeatedly to remove the blood.

2.Marinate the pork ribs with oyster sauce, green onion and ginger for 30 minutes.

3.Peel the taro and cut into strips.

4.Put the sliced taro strips in the pan and fry them slightly, without too much oil.

5.Pour the marinated pork ribs into the pan and fry until a little golden brown.

6.Re-support the pot, add the green onions, ginger and garlic, the ingredients, and the peppercorns to stir-fry until fragrant, add the pork ribs, add a spoonful of rice wine, and fry slowly over low heat for a while.

7.Add water, wolfberries, water over the ribs is appropriate.

After a few minutes, add the taro strips, reduce the juice naturally over medium-low heat, and finally add a little salt.

Ingredient breakdown. 500 grams of taro.

1000 grams of pork ribs.

Green onions to taste. Ginger to taste.

Salt to taste. 1/2 teaspoon of chicken bouillon.

Pepper to taste.

Dark soy sauce for a spoonful. Original taste.

Burning process. Three quarters of an hour takes time.

Easy difficulty. Steps to make pork ribs and roasted taro.

Wash the taro and pork ribs.

Cut the taro into hob pieces.

Chop the shallots and ginger.

Blanch the ribs in boiling water and remove.

Heat the pot, add oil, add green onion and ginger and fry until fragrant.

Pour in the pork ribs and stir-fry to remove the moisture.

Pour in the dark soy sauce and stir-fry to color.

Pour in boiling water, cover and simmer.

When the ribs are rotten, add the pork head and cook them.

Finally, add salt, chicken essence and pepper and mix well.

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

Ingredient breakdown. 500 grams of taro.

1000 grams of pork ribs.

Green onions to taste. Ginger to taste.

Salt to taste. 1/2 teaspoon of chicken bouillon.

Pepper to taste.

Dark soy sauce for a spoonful. The original flavor is scrambled.

Burning process. Three quarters of an hour takes time.

Easy difficulty. The steps of the practice of balancing the bones and burning taro.

Wash the taro and pork ribs.

Cut the taro into hob pieces.

Chop the shallots and ginger.

Blanch the ribs in boiling water and remove.

Heat the pot, add oil, add green onion and ginger and fry until fragrant.

Pour in the pork ribs and stir-fry to remove the moisture.

Pour in the dark soy sauce and stir-fry to color.

Pour in boiling water, cover and tell Li to burn slowly.

When the ribs are rotten, add the pork head and cook them.

Finally, add salt, chicken essence and pepper and mix well.

The practice of burning taro with pork ribs

First of all, prepare the ingredients: 600 grams of taro, 500 grams of pork ribs, a piece of ginger, 6 cloves of garlic, a green onion, a shallot, two star anise, a bay leaf, light soy sauce, oyster sauce, dark soy sauce, sugar, pepper, chicken essence powder, cooking wine, salt, oil.

Practices and Steps:

1. Peel the taro, wash and dry it, and cut it into two centimeter pieces with a knife. Pay attention to wearing gloves when handling taro to prevent itching.

2. Chop the pork ribs into 3 cm long sections and soak them in water for 20 minutes. Until there is no blood key, after the water flows out, wash it with your hands and drain it.

3. Peel and cut the ginger into slices, cut the garlic in half, cut the green onion into sections with an oblique knife, and cut the shallots into cubes.

4. After the ingredients are ready, boil an appropriate amount of oil in the pot until it is 60% hot, put in the cut taro, fry it in oil until it is slightly yellow and float up, and then remove the dry oil.

5. Next, leave an appropriate amount of bottom oil in the pot, add ginger, garlic and green onions to burst the fragrance, put in the pork ribs and stir-fry evenly over high heat, and fry the water to burst the fragrance.

6. Pour an appropriate amount of cooking wine along the edge of the pot, add three tablespoons of light soy sauce, and stir-fry two tablespoons of oyster sauce evenly to bring out the flavor of the sauce. Pour in a little more water, add a spoonful of sugar, half a spoon of pepper and chicken powder.

7. Add star anise and bay leaves, bring water to a boil and cover for 20 minutes. After about 20 minutes, add a spoonful of salt and a spoonful of dark soy sauce to adjust the color, turn evenly and prepare to add the taro.

8. Keep the water that is not over the ribs before putting in the taro, the taro absorbs more water, and too little water is easy to stick to the pan and become paste. Add the taro and gently turn it evenly, simmer for about 5 minutes, remove from the pot and put it on a plate, and sprinkle with chopped green onions.

2. The pork ribs do not need to be oiled, and the ribs that have been oiled in the manuscript cannot be stewed with that fragrance, and they are not so tender.

3. The taro should be put in the back and keep enough soup, otherwise the taro will absorb the water and become mushy as soon as it is put down.

Roasted pork ribs with taro.

Ingredients: 500 grams of taro, 400 grams of pork ribs, 2 green onions, 2 spicy millet, 1 ginger.

How to make:1Peel the taro, clean it and cut it with a hob.

Then put the cut taro on the faucet to wash off the starch, then put the washed taro into a large basin, fill it with water, and then add a little white vinegar and mix well, soak for a while. This step is very important, so as to prevent the taro from oxidizing and turning black.

2.Clean the ribs and put them in boiling water, then add a little cooking wine, blanch them to remove the fishy smell. Scoop up the ribs again.

3.Put an appropriate amount of vegetable oil in the pot, boil until it is 7 hot, scoop in a spoonful of bean paste, and stir-fry until fragrant.

4.Add a washed and crushed ginger and sauté until fragrant.

5.Add the pork ribs and stir-fry evenly.

6.Add an appropriate amount of water, the water level is based on the submersion of the ribs just now, put in an appropriate amount of extremely fresh flavor, cover the pot, bring to a boil over high heat and turn to low heat to cook.

7.When it comes to roasting the pork ribs, wash and chop the green onions and millet spicy. Then scoop up the taro soaked in white vinegar water.

8.After the ribs are boiled for 20 minutes, put the taro in a pot, bring to a boil, and then turn to low heat to cook.

9.Cook until the taro is pierced with chopsticks, add an appropriate amount of salt, then add chopped green onion and stir evenly.

The taro roasted pork ribs are out of the pot, the ribs are soft and rotten and deboned, the taro is powdery and glutinous, it is delicious and delicious, and adults and children love to eat it.

One pound of pork ribs, chop into small pieces of three or four centimeters square, wash and boil water to remove the blood foam, then wash and drain the water, and marinate with cooking wine, fine salt, corn starch, pepper and monosodium glutamate.

Half a bowl of white flour, knock in an egg, add a small amount of water (about half the amount of flour), mix into a uniform flour paste, and add a small amount of fine salt to the flour paste.

After the oil pan is boiled over medium heat, use bamboo chopsticks to hold the marinated short ribs, roll them in the flour batter, wrap the batter, quickly put them in the hot oil and fry them until golden brown, and use a colander to remove and drain the oil.

After the pot is washed, add a small amount of oil, put in two cloves of garlic slices and two cloves of ginger slices to stir slightly, add a small half bowl of soy sauce and vinegar mixture (the ratio of soy sauce and vinegar is about two to one), and add a small spoon of white sugar, after boiling well, add the fried small ribs to collect the juice (a small amount of aquatic starch can be added to thicken the juice), and sprinkle chopped green onions when filling the pot.