Braised spareribs with Taro(yu er shao pai gu )

Braised spareribs with Taro

Introduction:

"When I go to the supermarket, I find that taro is fresh and cheap. I thought about the home cooked taro chicken. I didn't buy the fresh three yellow chicken this time, so I chose the spareribs. The ribs are also good

Production steps:

Step 1: stir the ribs for a while. Stir up the fragrance and put some cooking wine to remove the fishiness

Step 2: first cut the pickled pepper and garlic leaves

Step 3: taro cooked in advance.

Step 4: add seasoning and stir fry for a while

Step 5: add Pixian Douban and sugar.

Step 6: add the cooked taro and stir well.

Step 7: stir well

Step 8: add the hot water and the taro

Step 9: cook for half an hour.

Step 10: add salt and monosodium glutamate.

Step 11: get out of the pot and serve

Materials required:

Spare ribs: moderate amount

Taro: right amount

Pickled pepper: right amount

Star anise: right amount

Fragrant leaves: appropriate amount

Soak ginger: right amount

Garlic: right amount

Pixian Douban: moderate

Sugar: right amount

Note: taro first boil or steaming for a while, this is good to peel. It's not like peeling fresh taro. Some people will feel itchy. This way, it's very easy to peel.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: medium spicy

Chinese PinYin : Yu Er Shao Pai Gu