How to make taro braised pork ribs, how to make delicious taro

Taro is sweet and delicious, and is loved by everyone. Taro is also rich in protein, minerals, vitamins and other ingredients, which are very beneficial to our health. Common ways to cook taro include braised pork ribs with taro. The pork ribs are rich but not greasy, and the taro is mellow, soft and sticky, melting in your mouth. It is simply a paradise for foodies.

1: Main ingredients: 1000g spare ribs 400g taro Accessories: 1 shallot 4 cloves of garlic 1 small piece of ginger 1 star anise 1/3 teaspoon chicken powder Seasoning: 2 tablespoons satay sauce 3 tablespoons light soy sauce 1 teaspoon dark soy sauce 1 tablespoon white sugar

2: Wash the ribs and drain, add all seasoning A and mix well, marinate for about 5 minutes; cut the green onion into sections; peel the taro, wash and cut into pieces, set aside.

3: Heat the pan, pour in 2 bowls (please ask the teacher to change to cc) of salad oil, heat the oil over high heat until the oil temperature is about 150℃, put the taro cubes from step 1 into the pan, fry over low heat for about 1 minute until the surface of the taro cubes is slightly hard, then remove from the oil and set aside.

4: Heat the oil in the pan again over high heat to about 150°C. Put the ribs from step 1 into the pan one by one. Deep-fry over low heat for about 10 minutes until the surface of the ribs is crispy. Remove from the pan and drain the oil for later use.

5: Pour out the salad oil in the pan, leaving about 1 tablespoon of salad oil in the bottom of the pan and heat it up. Sauté the scallions, ginger and chili from step 1 over low heat until fragrant. Add the spare ribs from step 3 and the water from seasoning B. Turn to high heat and cook until the soup boils, then turn to low heat.

6: Cook over low heat for about 2 minutes, add the taro cubes from step 2 and continue cooking over low heat for about 2 minutes until the soup thickens slightly. Add the salt, milk and fine sugar from seasoning B, cook over low heat until the soup boils, then add cornstarch water to thicken and sprinkle with sesame oil.

Try taro, it’s really delicious and it’s very easy to collect the juice. It’s just the starch that collects the juice.