Potato varnish

By VicentaLakin

Potato varnish
One of the teas I often order when I like early teas - the taro evaporated ribs - buy fresh ribs today and try them at home. This dish is simple and delicious: the smoothness of the ribs and the softness of the taro are perfect。

Recipe Recommendations

  • ribs appropriate amount
  • Taro appropriate amount
  • douchi a little
  • ginger a little
  • cornflour appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount

Steps for Potato varnish

  • 1
    Fresh ribs are immersed in fresh water for two hours, removing blood water, so that the steamed ribs don't spill。
  • 2
    Taco cut, ginger cut。
  • 3
    Put a little oil in the pot and put the taro in it。
  • 4
    It's made of gold on two sides, so it's not easy to rot in the steaming process. Remember to put a little bit of salt on it and make the tart smell。
  • 5
    Fried tart in a plate。
  • 6
    Bones dry the moisture, with a small amount of soybean + salt + wine + smelting oil + raw + puffed, and a half-hour pickle。
  • 7
    The salted ribs will be smoothed with a little powder。
  • 8
    Then lay the ribs on the tart head。
  • 9
    Cover the film, and when the water in the steam pan turns, put the ribs in there for about 20 minutes。
  • 10
    It's good to eat, it's soft, it's soft, it's good。

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