Potato rib

By VicentaLakin

Potato rib
For the first time, a taro is used for the food, and it is used as a mat under which the rib evaporation is made of pickled. The finished food looks good, but it tastes good. The soft taro has a strong fragrance of ribs, fresh and tender, and eats one piece and wants another. Quisine matches, and the diet is balanced. Steaming methods are short of fried oil and the vegetables are healthy。

Recipe Recommendations

  • ribs 600g
  • Taro 150g
  • salt appropriate amount
  • cooking wine appropriate amount
  • oyster sauce appropriate amount
  • soy sauce appropriate amount
  • white sugar appropriate amount
  • SUFU appropriate amount

Steps for Potato rib

  • 1
    The ribs are washed clean and immersed in cold water for 30 minutes. Water is exchanged in due course。
  • 2
    The ribs of the asphalt are discharged into the container, and the mix of the fillings is even。
  • 3
    The oil is evenly mixed。
  • 4
    It's a stagger。
  • 5
    The sugar mix is even。
  • 6
    The salt mix is even。
  • 7
    It's evenly mixed with corroded milk
  • 8
    The taro is clean。
  • 9
    Potato head to slice up and put in a plate。
  • 10
    Picked ribs to release on the tart head。
  • 11
    The plate enters a steam pan, which is made for an hour. It's good to be fertilized。

    • Potato rib Make Tips

    One, you like the dish darker, soy sauce. 2. If the season is high, the ribs are released into the freezer ' s freezer. 3. The timing of the evaporation depends on the size of the food, which is the norm。

    Recipe Categories

    Recipe recommendation