Pork ribs 500 grams Hot water Appropriate amount
Ginger piece Salt Appropriate amount
Garlic Appropriate amount Lard/Salad Oil Eating volume
Recipe for braised taro ribs Illustration of braised taro pork ribs 1

Step 1

Preparation: Boil the cut taro for 2 minutes, then wash it with cold water to remove the mucus on the skin; blanch the ribs, cut them raw, remove the blood foam, pick up and drain the water. Crush a piece of old ginger and 3 pieces of garlic. "br8" src="https://cp1.douguo.com/upload/caiku/0/9/f/200_0952607e1fce1dc56f74b5c8b05a093f.jpg" alt="Illustration of how to make braised taro ribs 2" />

Step 2

Put a little salad oil in the pot, heat the lard (the lard soup will be whiter when cooked), add ginger and garlic and stir-fry until fragrant. Illustration of braised taro ribs 3

Step 3

Add the drained pork ribs, a little salt (the meat is just slightly salty) and fry until the skin of the meat is slightly charred (the fried meat will make the soup thicker and more fragrant). Illustration of braised taro ribs 4

Step 4

Heat the water (to avoid the meat becoming tight), (the amount of water depends on whether you are stewing soup or cooking), bring to a boil over high heat, and continue cooking for 7"br8" src="https://cp1.douguo.com/upload/caiku /5/f/4/200_5f7de3ddae2c2eac93adce5de29330d4.jpg" alt="Illustration of braised taro ribs 5" />

Step 5

Add the taro and cook over medium-low heat for about 20 minutes. Add salt to taste and cook until the taro is soft! (Be careful as the taro sticks to the pan) Illustration of braised taro ribs 6

Step 6

Sprinkle a little chicken essence, turn off the heat, and sprinkle with chives! Illustration of braised taro ribs 7

Step 7

After stewing taro, the soup will become thicker. When cooked together with fatty meat, it can absorb a large amount of fat. The taste is not only smooth and fragrant, but also delicious due to the absorption of meat juice. You can eat several bowls of rice topped with soup. Cooking techniques for braised taro ribs