Spareribs with Taro(xiang yu pai gu )

Spareribs with Taro

Introduction:

There are many ways of cooking, steaming, stewing. After practice, we still think that steaming is better, but it's not easy to form, so we usually fry the taro first and then stew or steam it. "

Production steps:

Step 1: chop the ribs into small pieces, wash them with clean water, and drain the water.

Step 2: add salt, soy sauce, sugar and rice wine, mix well and marinate for 30 minutes.

Step 3: heat a small amount of hot oil, drizzle with minced garlic, cool and pour into the bowl of marinated spareribs, then add in cornstarch and chili sauce, mix well.

Step 4: peel the taro and cut it into irregular pieces. Deep fry the taro in oil pan and put it on a plate. Sprinkle a little salt.

Step 5: cover the spareribs on the taro, steam in the steamer over medium high heat for 15 minutes, then sprinkle with scallion.

Materials required:

Spare ribs: moderate amount

Taro: moderate

Salt: right amount

Soy sauce: right amount

Sugar: right amount

Yellow rice wine: right amount

Raw powder: appropriate amount

Garlic: right amount

Scallion: right amount

Laoganma chili sauce: right amount

Note: if you can't see the picture here, you can go to my log or photo album to see it.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Xiang Yu Pai Gu