Stir fried taro with ribs(pai gu chao yu nai er )

Stir fried taro with ribs

Introduction:

"Mr. Xiong of our family is a Sichuan drop, so this dish is Sichuan flavor. Every time he cooks a large pot, it's very comfortable!"

Production steps:

Step 1: take a pot of cold water and blanch the spareribs;

Step 2: other ingredients can be prepared during the stir frying of spareribs. If the taro is bigger, everything can be divided into two, and if the taro is smaller, it doesn't need to be cut;

Step 3: blanch the spareribs, rinse them with running water, wash the taros and cut them well;

Step 4: 4 Chaotian peppers, 2 fragrant leaves, 2 star anise, several cloves of garlic (can be more), chopped ginger, chopped garlic;

Step 5: heat the oil in a pan, turn the heat down, and add 1.5 teaspoons of red oil bean paste;

Step 6: stir fry spareribs well, color with a small amount of soy sauce, add fragrant leaves, star anise, garlic (can not be cut) and ginger to stir fry until fragrant;

Step 7: stir in half spoon, sprinkle and stir fry to add fragrance;

Step 8: add taro;

Step 9: stir fry and color evenly;

Step 10: add a small amount of salt, bean paste is salty, so salt can be less, mainly to add soup in order to taste better;

Step 11: transfer in bone soup or water, desert taro;

Step 12: cover and simmer until the taro is rotten with a spatula, then add the fresh sea pepper and stir fry evenly;

Step 13: no need to add chicken essence, just sprinkle onion on the plate;

Materials required:

Taro: 400g

Spare ribs: 2

Fresh Chaotianjiao: 4-5 pieces

Garlic: 10 (can be more)

Ginger: 1 yuan

Star anise: 2

Fragrant leaves: 2 and a half

Scallion: right amount

Note: this method can also be used to cook pork ribs with potatoes, chicken with taro and so on. It's very good for cooking, and the leftover soup is also very good for making rice.

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Pai Gu Chao Yu Nai Er