Steamed pork ribs with taro
Ingredients: bean paste,liquor,ribs,white sugar,green onion,oil,garlic
Recipe Recommendations
- ribs one or both
- garlic an entire
- green onion appropriate amount
- white sugar two spoonfuls
- oil appropriate amount
- bean paste two spoonfuls
- liquor a little
Steps for Steamed pork ribs with taro
1
Steamed pork ribs with taro, of course, pork ribs. Broken rows.
2
Steamed pork ribs with taro, of course, taro. Peeling and slicing.
3
Blanch the ribs with boiling water first to kill and sterilize.
4
The pork ribs and the shredded taro after being scalded. This is how it looks, haha.
5
Now it's time to season, put sugar into the ribs first. Add white sugar first to enhance the flavor of the ingredients themselves (said by a very experienced chef).
6
Add appropriate amount of white wine. Used to remove the smell of blood.
7
Beat a complete garlic head and beat it into garlic paste.
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garlic
9
Pick up garlic and place it in the ribs.
10
Stir, stir, stir.
11
Pour the taro in. Stir, stir, stir.
12
Add two more spoonfuls of soy sauce and stir twice more.
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Final result.
14
Then seal it with a plastic wrap and place it in the refrigerator for an hour to taste.
15
An hour later, this was it.
16
There are still some steps I haven't done before steaming. I haven't put oil and soy sauce yet. Add the above two samples and stir again. You can steam it in the pan. Tip: Why do you add oil and soy sauce last? Because oil is poured early, it will cover up the sugar and other flavors before, making it difficult for the ingredients to taste. Soy sauce is used to color color, so it doesn't matter if you put it in the end)
17
Mature...
18
It's ripe, thoroughly ripe, thoroughly ripe. Remove the cover and add chopped green onion.
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The final product. Come... Everyone come... Taste.