Braised spareribs with Taro-You Are Foodie

By Jonas
16

Braised spareribs with Taro

Lipu Taro is produced in Lipu County, Guilin. It is sold in large quantities every winter. Lipu Taro is a delicious taro. The meat of Lipu Taro is delicate and has a special flavor. Lito taro is large and its flesh is white. When you cut open the taro, you can see that the flesh is covered with small red tendons, similar to areca patterns. It is called areca taro in cultivation. Lito taro contains crude protein, starch, various vitamins, high calcium, inorganic salts and other ingredients. It has the effects of Tonifying Qi, nourishing the kidney, strengthening the spleen and stomach, and strengthening the body.Braised spareribs with Lipu Taro. The taro absorbs the meat aroma of the spareribs. The sparerib oil combines the unique aroma of Lito taro. It has a rich aroma and good taste~

Main Ingredients

spareribs 750g
Lipu Taro half

Auxiliary Ingredients

Dry pepper appropriate amount
green Chinese onion Three paragraphs
monosodium glutamate appropriate amount
salt A moderate amount of
Old smoke appropriate amount
ginger 3-4 pieces
Fragrant leaves Two pieces
chinese cinnamon A small piece
Octagonal shape Erie
Rock sugar appropriate amount

1. Litchi taro has a special flavor, some people will not like it;2. Taro can not be stewed for too long. It will be soft and rotten in about ten minutes. It will melt after a long time;

Step 1 . Prepare the ingredients as shown in the figure;

Step 2 . Blanch spareribs in cold water, wash with warm water, and control the water for standby;

Step 3 . Rock sugar can be broken with the roll of a mortar, which is conducive to boiling sugar;

Step 4 . Put oil in the pot, add rock sugar, and stir fry over low heat until it turns brown;

Step 5 . Add pork ribs and stir fry until sugar colored;

Step 6 . Transfer an appropriate amount of soy sauce, stir fry and color it;

Step 7 . Pour in the prepared seasoning and stir fry until fragrant;

Step 8 . Add water, green onions, bring to a boil over high heat, then turn to low heat and stew for 40 minutes;

Step 9 . Wash the taro in the middle and cut it into pieces with a hob;

Step 10 . When half of the soup is left, add taro, and continue to stew for 10 minutes, the taro will be soft and rotten. Add an appropriate amount of salt and monosodium glutamate, and gently stir fry it out of the pot~

Step 11 . Sprinkle a proper amount of scallion on the pot~

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