Stewed Pork Ribs with Taro

Name: Stewed Pork Ribs with Taro
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g pork ribs; 500g Lipu Taro; Some salt; 3 slices Sliced ginger; 1 tablespoon Cooking Wine; 2 tablets Xinhui tangerine peel

by Mother Maizi

4.7 (1)

Favorite

6

Difficulty

Easy

Time

1h

Serving

2

Stewed pork ribs with taro is a home-cooked dish. Although it is simple to prepare, it is rich in nutrition! So it is loved by everyone! Let's talk about pork first. It has a flat and sweet taste, and has the effects of moisturizing the intestines and stomach, promoting body fluid, invigorating the kidney qi, and detoxifying heat. Let's take a look at taro. The nutritional value of taro is very high. It is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, and many other nutrients. Therefore, the combination of the two has the effects of nourishing the lungs and kidneys, strengthening the spleen and soothing the nerves! In this big winter with heavy snow, you who come home from get off work can immediately eat a bowl of steaming taro stewed pork rib soup. That is the real warmth to home! This time I tried taro stewed pork ribs with Xinhui tangerine peel. After I tasted it, I felt that in addition to the faint fragrance of tangerine peel in the whole soup, the pork ribs tasted more fragrant than usual!

Ingredients

400g Pork Ribs
500g Lipu Taro
Some Salt

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3 slices Sliced Ginger
1 tablespoon Cooking Wine

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2 tablets Xinhui Tangerine Peel

Stewed Pork Ribs with Taro

1. Let’s deal with the ribs first: rinse the pork ribs with clean water

2. Put an appropriate amount of cold water and a few slices of ginger into the pot to blanch

3. You can skim off the foam layer by layer. This is time-consuming, but the original soup is retained. I am lazy, so I just pour out the ribs and rinse them off with warm water.

4. First use a plane to clean the outer skin of the taro and cut it off. This is the main ingredient prepared: taro and ribs

5. Take a casserole, put the blanched ribs and ginger slices into the pot, add a little cooking wine and an appropriate amount of cold water, pay attention to the water must be added at once

6. Soak the Xinhui tangerine peel with warm water about half an hour in advance, and then use a knife to scrape off the inner capsule of the tangerine peel

7. Add the tangerine peel to the casserole and simmer

8. It has been cooking for about 20 minutes. I first poke the meat on the ribs with chopsticks. It feels like I can go through it, but when it is not crispy, then I can add the sliced taro pieces and continue to simmer.

9. It took about another 20 minutes to cook. I tried the taro with chopsticks again, and it was already soft, so I started adding salt to taste at the end, and stirred the soup a few times to turn off the heat.

10. Ready to enjoy

Tips:
Xinhui tangerine peel depends on the vintage. I bought the soup for 10 years, which is more economical! If the tangerine peel is not well bought, the whole pot of soup will suffer and it will be bitter!

The Lipu taro I used this time feels more delicious than the small taro grown by our local farmers and has a refreshing fragrance! However, please note that taro contains more starch. Don't overeat it once it tastes delicious, otherwise it will cause discomfort such as bloating!