How to make braised pork ribs, one of the toughest dishes in daily life, more delicious?

A few days ago, my office colleagues went to Guangxi. In addition to showing off the warm spring weather in Guangxi, they also brought two boxes of staggering seafood. Each person in our office is given two, and I regard them as treasures. Because this kind of potato chips is the best among taros, especially if eaten with flour, glutinous rice, or noodles, it has no fiber at all. The appearance of Bo Tuolan is slightly different from the Fenghua Tuolan that we commonly see in Ningbo. It is a bit small. The larger of the two small ones is olive-shaped. After being cut, it is inlaid with red satin, also known as betel nut pattern. Portolan is easy to cook. Cut into small cubes to make your own taro syrup and remove the cones. My favorite is taro, the powder is the most pure and natural. During the Chinese New Year, come and learn to make this tough dish, Yubo Braised Taro Pork Ribs, which is delicious and simple.

The two taros distributed this time, one is used to make salty food, and the other is used to make sweet syrup. Today, let’s distribute the salty taro ribs to eat first. There are many ways to bake potatoes. I ate light onion taro in Guilin, Guangxi. The most common farm practice. I also ate minced meat and taro sandwich, two pieces of taro are not cut, and the minced meat with seasoning is sandwiched in the middle. They are stacked one by one and steamed, exuding the refreshing and delicate meat flavor. Go to a famous local restaurant and cook the pork belly, one of the top ten famous dishes in Guangxi, first, paint it with color, then splash it on the skin of the meat, bubble it, cut it into thick slices and steam it with taro. When we were sitting and eating, the locals next door A wedding was being held, and each table had a bowl of taro, which seemed to be an essential food at the wedding banquet.

Today I didn’t buy pork belly. I bought two spareribs. I cooked them until they were tender, then added taro and burned them together. The taro was like salty ice cream, and the ribs became a supporting role. In the end, there wasn't enough taro, and all that was left was the ribs. Main ingredients: 550g Lipu taro, 350g ribs, auxiliary ingredients: 30g oil, 30g light soy sauce, 3 slices of ginger, 10g dark soy sauce, 40g sugar, 3g salt, 2 green onions, 50g cooking wine, Method: Ingredient selection is very important. Potolan is softer than ordinary tolan. Choosing pork ribs has a much better taste. Chop green onions and prepare inch sections. After washing the ribs, put them into cold water, add ginger, add 10 grams of seasoning wine, boil together, season and wash. During the Chinese New Year, come and learn how to make this tough dish, Yubo Braised Taro Pork Ribs, which is delicious and simple. Wash the boiled ribs, drain them and prepare. Portola is cut into squares similar to the size of the ribs.

Add a little more oil to the hot pot, add the ribs, fry until golden brown on all sides, 30 grams of light soy sauce, 10 grams of dark soy sauce, 40 grams of seasoning wine, 40 grams of sugar, plus two Boil the water in the rice bowl and the ribs together, and cook slowly over low heat. Steaming will take about 40 minutes. After the ribs become soft, add the taro and cook until the taro becomes soft. Finally, add the onion segments, add the fragrance, and add the greens. Paired with the glutinous taro and meaty pork ribs, this dish is so delicious.