Don't lose your appetite for taro ribs just by looking at the photos! In fact, it's a long story. When I cooked this dish and had to take a photo. Neighbors came to visit. I couldn't get up once I sat down, and I kept talking... It wasn't until my baby hummed for a nap that the neighbors went home. After I put my baby to sleep, I remembered what I was cooking. Open the lid and see that taro ribs are thick and sticky. No matter how to take pictures. Alas... Look at the taro and ribs. I can't tell the difference.
I'm ugly but it tastes good! Don't let me scare you away from you! Come on! Come on!
Roasted pork ribs with taro
Recipe Recommendations
Steps for Roasted pork ribs with taro
1
Ingredients: Lipu taro ribs, garlic rice, shallot, ginger slices, seasoning: soy sauce, oyster sauce, soy sauce, rock sugar, chicken essence, powder, pepper powder.
2
Heat the pan, add the oil, heat it over high heat until it is oily, put the taro pieces into the oil pan, fry over low heat for about 1 minute until the surface of the taro pieces is slightly hard, then pick up and drain the oil for later use.
3
Blanch the ribs in boiling water and remove them.
4
Fry the taro pieces, drain the ribs and prepare them.
5
Heat the casserole, add a little oil, and saute the garlic, shallot and ginger slices until fragrant.
6
Add the ribs and stir fry for a while.
7
Add the right amount of water just over the ribs.
8
Turn to high heat and cook until the soup boils, add in the seasonings.
9
Change to a small fire. Cover and simmer for 1 hour or until meat is tender.
10
Add the taro pieces and continue to cook over low heat.
11
until the soup is slightly thickened.
12
Finished product picture @@ Come and try it.