Taro Pork Ribs Claypot
1.
Prepare all food: chop ribs, wash, drain
2.
Put the ribs in a large bowl, put sweet sauce, rib sauce, chicken powder, salt, pepper, white wine, and marinate for more than 30 minutes (it is best to marinate in the morning and cook in the afternoon to taste)
3.
Peel the taro, wash, cut into large pieces, peel the garlic and leave a whole clove
4.
Add water and mix well
5.
The marinated ribs are evenly coated with fried powder (don’t throw away the fried powder if you haven’t used it up, you will need to fry the taro later)
6.
Put an appropriate amount of cooking oil in the pot, heat until frothy, put the marinated ribs on medium heat and fry until slightly browned
7.
Pick up and drain the oil, set aside for later use
8.
Taro is evenly coated with fried powder
9.
Keep the pan hot, put the taro and garlic in the pan and drag the oil to pick up
10.
Drain the oil, pour the oil up, and there is a little bottom oil left in the pot
11.
Heat the pan again, pour down the ribs, add abalone sauce, stir fry the dark soy sauce a few times over high heat, add color and flavor
12.
Pour the taro, add water, (dip flat ingredients), stir-fry evenly, cover the pot and bake for about 10 minutes on medium heat
13.
Cook until a little bit of sauce remains
14.
Put some cooking oil on the bottom of the casserole and put down the onion
15.
Shovel the ribs and taro into the casserole, cover the lid and cook on medium heat until the body of the pot is fully heated (1 minute) before serving in the original pot
Tips:
The spare ribs are bought back without being blanched in water to keep their original fragrance. The taro is floury, and the roasted ribs are all dipped in taro powder. Some sauces may not be prepared and can be adjusted appropriately.
