It's late autumn, and I'm ready to turn my attention to the oven and start a more lazy life. The bento still arrive every three or five times and continue to maintain the formation.
Today's love lunch--roasted pork ribs with dried cowpeas and taro + shredded potatoes with green pepper + sweet potato rice
Roasted pork ribs with dried cowpeas and taro
By BudLangworth
Recipe Recommendations
- ribs appropriate amount
- Taro appropriate amount
- bean paste appropriate amount
- white sugar appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- dried chili appropriate amount
- cumin appropriate amount
- medium spice
- burn
- an hour
- ordinary
Steps for Roasted pork ribs with dried cowpeas and taro
1
Wash the ribs, cut them into sections, marinate with salt and cooking wine for about 30 minutes.
2
Soak dried cowpeas in warm water two hours in advance to soften.
3
Peel the taro and cut it on a hob.
4
Cut ginger and garlic into small pieces.
5
Heat the oil in a hot pot and add the bean paste and ginger, stir fry the garlic to produce red oil.
6
Add dried peppers, green prickly ash, cumin, and fragrant leaves, and stir fry the aniseed until fragrant.
7
Lower the ribs and stir fry until colored.
8
Add 2 tablespoons of white sugar and stir fry well.
9
Add a little bittern juice and stir fry well.
10
Transfer the pork ribs and soup stock into a casserole, add boiling water over the pork ribs, bring to a boil over high heat, and simmer for about 30 minutes on low heat.
11
Add the taro and simmer for about 20 minutes.
12
Add dried cowpeas and simmer for about ten minutes, turn off the heat, season with salt and chicken essence.