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!