How to cook pork ribs stewed with taro?

In life, we often cook a pot of pork ribs soup for our family to nourish the body. You may not know that you can add some ingredients with high nutritional value when stewing pork ribs soup, and its nourishing function will be better. For example, you can add some radish, kelp, taro, corn, etc. when stewing pork ribs soup, and the nutrients absorbed will be more comprehensive. Let’s take a look at how to cook pork ribs stewed with taro.

500g pork ribs, 300g taro, some shallots, 1 piece of old ginger (about 40g), 1 scallion, 2 teaspoons 10g garlic powder, 4 dried chilies, 2 star anises (big flavor), 10 peppercorns, 1 cinnamon bark, 1 bay leaf, 2 tablespoons 30ml dark soy sauce, 1 tablespoon 15ml cooking wine (or rice wine), 1 tablespoon 15g rock sugar, 2 teaspoons 10g salt, 1 tablespoon 15ml oil

practice

1. Chop the pork ribs into 5cm long pieces, boil them in boiling water for 2 minutes (until the blood foam is separated), remove them with a colander, rinse them repeatedly with hot water, and drain the water.

2. Peel the taro and cut into 4cm square pieces (if it is small taro, just peel it). Cut the green onion into sections. Wash the old ginger, pound it and cut it into small pieces (no need to peel it).

3. Heat the oil in a wok over high heat, add the cooked ribs and fry for 2 minutes. When the surface turns slightly browned, add rock sugar, ginger, scallion, dried chili, garlic powder, star anise, pepper, cinnamon and bay leaves and stir-fry for 1 minute.

4. Pour cooking wine (or rice wine) and dark soy sauce along the inner edge of the wok in turn, stir well, then add boiling water that can cover the ribs. Transfer to the casserole, boil again, then simmer on low heat for 1 hour.

5. Add taro and salt and simmer for another 20 minutes. Sprinkle with chopped green onions before removing from heat.

Tips

1. You can peel the large taro and cut it into small pieces, or you can peel the small taro and use it directly. Please note that it is best to wear plastic gloves when processing taro to avoid itching and allergies on the skin.

2. Frying the ribs in advance can make the stew soup thicker and more fragrant; adding boiling water is to prevent the meat from becoming tight. These two steps are inevitable.

3. Following this method, you can stew more ribs at one time and store them in the refrigerator. Take out an appropriate amount of ribs at each meal and add different seasonal vegetables or dried vegetables.