Chinese Food
Braised spareribs with yam and taro
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My family likes to eat stewed pork ribs, which are almost boneless. Maybe it's because I was in the north when I was young. I especially like braised pork. It has no resistance to the heavy color, thick sauce and juicy big meat dishes. Eat a mouthful of soft, rotten and tasty meat. It will feel enough for a moment. Usually I like to add some mushrooms to stew ribs to absorb the meat. Or it's good to add taro and yam. I like the feeling of things on the stove. I like the tumbling of the casserole. It's steaming with the fragrance. It makes the home more homey. It's not how many people there are at home. It's each other's thoughts about it. That's home.
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients. Taro peeled and soaked in water. Chinese yam peeled and cut into hob pieces. Cut chili peppers for use.
Step2:Put cold water in the pot. Add scallions and 1 piece of ginger. Put ribs in. Pour in 1 tbsp of cooking wine. Boil and skim the foam. Remove the ribs for use.
Step3:Put pepper, star anise, fragrant leaves, cinnamon and crystal sugar in the wok. Stir fry garlic slices to the bottom of the wok.
Step4:Add in the pepper and stir fry.
Step5:Put in the spareribs after the ice sugar is fried. Stir evenly.
Step6:Cook in cooking wine. Pour in raw sauce.
Step7:Then add the old soy sauce and stir fry it for coloring.
Step8:Squeeze in half a lemon juice. No, you don't have to.
Step9:Add hot water. Bring to a boil. Sprinkle with salt. Stew with sugar for 40 minutes.
Step10:Put in the taro. Buy a small taro. It's better to boil.
Step11:Then put in the yams and cook them together.
Step12:Continue to simmer for about 30 minutes, and then you will be out of the pot.
Cooking tips:There are skills in making delicious dishes.
