How to make taro roasted pork ribs delicious, how to make pork ribs stewed taro delicious

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.

Pork ribs stewed taro is so delicious:Ingredients: 600 grams of pork ribs, 1 plate of small taro, half a green onion, 1 head of garlic, 1 piece of ginger, 2 star anise, 1 pinch of Sichuan pepper, 1 dried red pepper, 30 grams of soy sauce, 20 grams of soybean paste, 2 grams of salt, 1 bottle of beer, appropriate amount of hot water.

Steps: 1. Chop the pork ribs into small pieces, soak in water for 20 minutes, and clean the small taro.

2. Put the pork ribs into a pot of warm water, avoid the floating foam after boiling, and if there is too much blood foam, you can wash it with warm water.

3. Put the pork ribs into a saucepan, put half a green onion, 1 head of garlic, 3 slices of ginger, 2 star anise, 1 pinch of Sichuan pepper, 1 dried red pepper, 30 grams of soy sauce, 20 grams of soybean paste, 2 grams of salt, 1 bottle of beer, and an appropriate amount of hot water into the pot.

4. Cover with a lid, bring to a boil over high heat, turn to low heat and simmer for 40 minutes.

5. Peel the taro and cut it into large pieces.

6. When the pork ribs are stewed until 9 minutes cooked, put the taro pieces into the pot, and pour an appropriate amount of hot water if the soup is less; Cover and simmer for 15 minutes.

7. If you like the soup, you can leave more juice, and if you like the glutinous taro to hang on the ribs, you can collect the juice.

8. Stewed taro with pork ribs, the pork ribs are fragrant and tender, and the taro is fragrant and glutinous.

A delicious way to make stewed taro with pork ribs:

1.Peel the small taro, wash and set aside.

2.Soak the mushrooms in water and cut off the roots.

3.Chop the pork ribs into 5 cm long and 2 cm wide segments, soak them in water for 2 hours, rinse off the blood water, and remove the rice wine and water for later use.

4.Add water to the clay pot, add green onions, ginger, and pork ribs with good water to cook until they are seven ripe, add small taro and shiitake mushrooms, and stew until the pork ribs and taro are ripe, add salt, chicken essence, and pepper to taste.

How to choose pork ribs:

When buying pork ribs, touch the surface of the ribs, the surface is very smooth and tender, such ribs are fresh, on the contrary, if the surface of the ribs is very sticky, especially easy to get hands, such ribs may have deteriorated, it is recommended not to buy.

When buying ribs, you can use your fingers to press the meat on the ribs, if it rebounds quickly after pressing, it is a fresh rib, if it is pressed and it does not rebound, there are dents, such ribs are not fresh, no matter how cheap you are, you will not buy it.

Ingredients: 500 grams of pork ribs, 2 taro.

Excipients: half a green onion, a small piece of ginger, 4 cloves of garlic, a large ingredient, an appropriate amount of Sichuan pepper, an appropriate amount of five-spice powder, a spoonful of dark soy sauce, and a spoonful of sugar.

Preparation of pork ribs.

1. Chop the pork ribs, wash them, boil them in a pot under cold water over high heat, and skim off the blood foam.

2. Add the green onion, ginger and peppercorns, turn to low heat and simmer for 40 minutes.

3. Remove the ribs and control the moisture.

4. Cut the taro into small pieces.

5. Heat a little oil in a pot, add garlic slices and stir-fry until fragrant, and add taro pieces.

6. When the taro turns slightly golden, add the boiled pork ribs, add a little less five-spice powder, and stir well.

7. Add a little dark soy sauce and continue to stir-fry over high heat until evenly colored.

8. Add a spoonful of sugar, add an appropriate amount of water, and simmer for about 20 minutes.

9. When the taro is fully cooked, add salt to taste, and the soup can be dried.

Roasted pork ribs with taro.

Ingredients: Pork ribs.

Excipients: taro, green onion, ginger.

Seasoning: salt, chicken essence, soy sauce, cooking wine, sugar, star anise.

Cooking method: 1. Blanch the pork ribs in a pot until they are rough and mature, take them out for later use, sit in the pot and light the fire, pour in the Luxu oil, add sugar and fry until it changes color, put in the pork ribs, add soy sauce, cooking wine, green onions, and star anise and stir-fry for a while;

2. Add an appropriate amount of water to the pork ribs, add salt, rock-based chicken essence and taro and stew for 5-10 minutes, and pour sesame oil before cooking.

Features: The color is red, fragrant and delicious.

First steam the taro, and then cook the soup base, the ingredient is, pork ribs. Fresh lilies, as well as fresh rice, first boil these soup bases, cook the soup book to respect the bottom of the state auspicious, and then put taro, and then add some coconut milk, to remember that the Lord is coconut milk, not coconut water.