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

Stewed pork ribs with Taro

Introduction:

"In the cold winter, it's also necessary to eat warm food, and stewing dishes and hot pot can bring the most steaming feeling. In Guangdong, many families like to make a pot of "hot" dishes in the cold winter, and put them on the table. The family sit together to taste the taste of home. Today, let's share with you the casserole series. Casserole has the characteristics of strong heat preservation, adsorption, uniform heat transfer and slow heat dissipation. The dishes have a unique flavor

Production steps:

Step 1: prepare all ingredients: Chop ribs, wash and drain.

Second step: ribs in large bowl, put sweet sauce, chop sauce, chicken powder, salt, pepper, Baijiu, salted for more than 30 minutes. It's better to marinate in the morning and cook in the afternoon

Step 3: taro peeled, washed, cut into large pieces, garlic peeled, leave the whole flap.

Step 4: mix the fried flour with water.

Step 5: wrap the marinated spareribs with fried flour evenly (don't pour out the fried flour and fry taro later)

Step 6: put proper amount of cooking oil in the pot, heat it to bubble, and deep fry the marinated spareribs over medium heat until slightly brown.

Step 7: remove the drained oil and set aside.

Step 8: evenly wrap taro with fried powder.

Step 9: keep the oil pan hot, put the taro and garlic in the oil pan and drag the oil to pick up.

Step 10: drain the oil, pour the oil and leave a little oil in the pan.

Step 11: heat up the pot again, pour down the ribs, add abalone juice, stir fry with soy sauce, color and flavor.

Step 12: pour down taro, add water, stir fry well, cover and bake for 10 minutes.

Step 13: cook until there is a little sauce left.

Step 14: put some cooking oil on the bottom of the casserole and put down the onion.

Step 15: scoop up the ribs and taro, put them into a casserole, cover them, and cook them over medium heat until they are hot through (1 minute), then they can be put on the table.

Materials required:

Ribs: 2

Taro: 1

Scallion: 1

Garlic: 5

Salt: right amount

Oil: right amount

Fried powder: appropriate amount

Spareribs sauce: 2 tbsp

Soy sauce: 1 tbsp

Baijiu: 1 tablespoons

Pepper: a little

Sweet sauce: 2 tbsp

Abalone juice: 2 tbsp

Chicken powder: a little

Note: you don't need to blanch the spareribs to keep the original flavor. Taro powder, baked spareribs each stick taro powder, good smell. Some sauces may not be ready, and can be adjusted appropriately.

Production difficulty: Advanced

Technology: deep fried

Production time: half an hour

Taste: garlic

Chinese PinYin : Xiang Yu Pai Gu Bao