Pork ribs stewed with taro.


Pork ribs stewed with taro.

The golden soup is rich and mellow, the taro is soft and glutinous, the ribs are tender and fragrant, and the wolfberry and chopped green onion add color and fragrance. A mouthful of soup and a mouthful of ingredients warms the body and heart, and the healing feeling of home-cooked delicacies is full~

Ingredients

Steps

  1. Buy the ribs and chop them into small pieces. Rinse them several times with clean water and wipe them dry with kitchen paper for later use.
    Buy the ribs and chop them into small pieces. Rinse them several times with clean water and wipe them dry with kitchen paper for later use.
  2. Peel and clean the taro and set aside. People with allergies should wear gloves to peel the skin, otherwise their hands will itch.
    Peel and clean the taro and set aside. People with allergies should wear gloves to peel the skin, otherwise their hands will itch.
  3. Slice ginger and chop green onion into small pieces.
    Slice ginger and chop green onion into small pieces. Slice ginger and chop green onion into small pieces.
  4. Heat oil in a pan. Add three slices of ginger and a few peppercorns, then pour in the processed ribs and fry over high heat until the surface of the ribs is slightly browned.
    Heat oil in a pan. Add three slices of ginger and a few peppercorns, then pour in the processed ribs and fry over high heat until the surface of the ribs is slightly browned.
  5. The ribs cooked without blanching are more fragrant and easier to cook. Seasoning: 3 grams of salt, a little sugar, 1 teaspoon of cooking wine, 1 teaspoon of soy sauce, half a teaspoon of balsamic vinegar, a little pepper, stir-fry until colored
    The ribs cooked without blanching are more fragrant and easier to cook. Seasoning: 3 grams of salt, a little sugar, 1 teaspoon of cooking wine, 1 teaspoon of soy sauce, half a teaspoon of balsamic vinegar, a little pepper, stir-fry until colored The ribs cooked without blanching are more fragrant and easier to cook. Seasoning: 3 grams of salt, a little sugar, 1 teaspoon of cooking wine, 1 teaspoon of soy sauce, half a teaspoon of balsamic vinegar, a little pepper, stir-fry until colored
  6. Pour the fried ribs into the casserole, add the prepared taro, a few slices of ginger, a scallion knot, 5 ml of oyster sauce, add boiling water to cover the ribs, cover and simmer for 35 to 40 minutes.
    Pour the fried ribs into the casserole, add the prepared taro, a few slices of ginger, a scallion knot, 5 ml of oyster sauce, add boiling water to cover the ribs, cover and simmer for 35 to 40 minutes. Pour the fried ribs into the casserole, add the prepared taro, a few slices of ginger, a scallion knot, 5 ml of oyster sauce, add boiling water to cover the ribs, cover and simmer for 35 to 40 minutes.
  7. After the stew is done, pour it out in a bowl and sprinkle with chopped green onions and a few wolfberries.
    After the stew is done, pour it out in a bowl and sprinkle with chopped green onions and a few wolfberries.
  8. It's done. Take a small portion to taste it yourself. The soup is really delicious. The taro is soft and sticky.
    It's done. Take a small portion to taste it yourself. The soup is really delicious. The taro is soft and sticky.
Languages
Mit Taro geschmorte Schweinerippchen. - Deutsch (German) version
Pork ribs stewed with taro. - English version
Costillas de cerdo guisadas con taro. - Española (Spanish) version
Côtes de porc mijotées au taro. - Français (French) version
Iga babi direbus dengan talas. - Bahasa Indonesia (Indonesian) version
Costine di maiale stufate con taro. - Italiana (Italian) version
豚スペアリブとサトイモの煮込み。 - 日本語 (Japanese) version
타로로 끓인 돼지갈비. - 한국인 (Korean) version
ซี่โครงหมูตุ๋นเผือก - แบบไทย (Thai) version
芋艿燉排骨。 - 香港繁體中文 (Traditional Chinese - Hong Kong) version