Stewed pork ribs with Taro(yu tou pai gu bao )

Stewed pork ribs with Taro

Introduction:

Production steps:

Step 1: 600g spareribs

Step 2: taro peeled, washed, hob cut into pieces.

Step 3: cut red pepper into rings, cut green onion, cut ginger into slices, slice garlic and wash star anise and cinnamon.

Step 4: drain the ribs with running water and rinse the blood.

Step 5: put pepper, salt, soy sauce, cooking wine, ginger slices, cornmeal and a little sugar into the cleaned spareribs and marinate them for more than half an hour.

Step 6: put a little oil in the pan, pour the ribs into the pan and stir fry.

Step 7: flatten the spareribs, cover the pot and simmer over medium heat until golden on both sides.

Step 8: put down ginger, garlic, cinnamon and star anise to make a fragrance.

Step 9: put a little oil in the pot. (put two pieces of white radish on the bottom of the pot to avoid pasting cabbage stem is OK). Put taro in the pot and sprinkle a little salt on it.

Step 10: pour the ribs onto the taro.

Step 11: cover and cook over low heat until the taro is cooked with chopsticks.

Step 12: cover with red pepper for 2 minutes, then leave the fire, sprinkle with scallion and serve.

Materials required:

Spare ribs: moderate amount

Taro: one

Red pepper: one

Ginger: right amount

Scallion: right amount

Garlic: right amount

Star anise: right amount

Cinnamon: moderate

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Pepper: right amount

Raw powder: appropriate amount

Sugar: right amount

Note: Tips: 1. When marinating spareribs, you must put enough flavor at one time, and you can put a little more raw powder, so that the spareribs taste tender and smooth. 2. It's better to marinate for a longer time. I marinate from noon to night, so it's delicious. 3. After the taro is cut, it's better to put it too under the sun to make the skin crusted. In this way, it doesn't need too much oil, and the taro will not rot after it is cooked. 4. The spareribs are almost 70% cooked after the frying and stewing in front, so don't worry about the spareribs. 5. If there is no water in the whole process, the water in the ribs is enough.

Production difficulty: ordinary

Technology: pot

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Yu Tou Pai Gu Bao