Stewed taro with ribs(pai gu dun yu tou )

Stewed taro with ribs

Introduction:

"Because I especially like starchy food, such as taro and potato, which is my favorite. What we often do is stew taro with ribs, stew taro with Potatoes... The smell of taro is irresistible, and the crispness of the ribs is just delicious, drooling ~ (≥ ▽≤) / ~ Lala. "

Production steps:

Step 1: wash the spareribs and taro.

Step 2: blanch the spareribs and wash them twice. Peel and slice taro. Wear gloves when cooking taro. Taro will itch when peeled

Step 3: the picture is the seasoning. I forgot to take the white granulated sugar. Stir the spareribs with the above seasonings and marinate for half an hour.

Step 4: heat pot, add oil, add taro, stir fry until 2 sides are crisp. Stir fry the spareribs in oil for 15 minutes.

Step 5: put the spareribs on the bottom of the casserole, pour the remaining juice into the spareribs (water should cover the spareribs, if the juice is not enough, add some water), then put the fried taro on the spareribs, boil it over medium heat, and simmer for 40 minutes. Taro doesn't need seasoning. It has absorbed the flavor of spareribs

Materials required:

Ribs: 500

Taro: 400

Peanut oil: 3 teaspoons

Cooking wine: 2 teaspoons

Soy sauce: 1 teaspoon

Five spice powder: 1 teaspoon

Salt: right amount

White granulated sugar: right amount

Garlic: 10 petals

Note: 1 taro fried, taste better and crisp, and after the stew is not easy to rot. When stewing the spareribs, the water should go over the top of the spareribs.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Pai Gu Dun Yu Tou