Taro Pork Ribs Claypot
1.
Prepare all the ingredients: chop the ribs, wash and 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's best to pickle in the morning and cook in the afternoon to taste.
3.
Peel the taro, wash, cut into large pieces, peel the garlic and leave the whole clove.
4.
Mix the fried powder with water.
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 and heat until frothy. Put the marinated ribs on medium heat and fry until slightly browned.
7.
Drain the oil and set aside for later use.
8.
The taro is evenly coated with fried flour.
9.
Keep the frying pan hot, put the taro and garlic in the frying pan and drag the oil to pick up.
10.
Drain the oil, pour the oil, and leave a little bottom oil 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.
Spread 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.
