Grilled pork ribs with ginkgo and taro
Overview
Ginkgo has a neutral nature and a sweet and bitter taste. The ginkgo acid in it has antibacterial and bactericidal effects. It can treat respiratory tract infections and has the effect of astringing lung qi and calming asthma and cough. Ginkgo has the effect of contracting the bladder sphincter, and has auxiliary effects on enuresis, qi deficiency, frequent urination, white leucorrhea, and persistent spermatorrhea in children. Ginkgo can also assist in the treatment of cardiovascular and cerebrovascular diseases. Taro has high nutritional value. The starch content in the tubers reaches 70%. It can be used as food or as a vegetable. It is a tonic suitable for all ages and is a great nutritional supplement for vegetarians in autumn. Taro is also rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B1, vitamin B2, saponins and other ingredients.
Tags
Ingredients
Steps
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Prepare ingredients.
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grams of pork ribs.
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Soak the ribs in water for 4-5 hours to remove the blood. You can also add some cooking wine to remove the fishy smell.
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After boiling the ribs in cold water, remove the ribs and set aside.
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Mash fermented bean curd (bean curd is best served with soup)
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Peel the ginkgo, remove the red membrane and inner core.
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Cut the yam into pieces with a hob.
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Put the oil in the wok, stir-fry the green onions and ginger until fragrant.
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Add the ribs.
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Add the yam and continue to stir-fry.
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Finally add seafood soy sauce, dark soy sauce, and fermented bean curd.
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Finally, add water until the pork ribs are covered with water. After the pot boils, cover and turn to low heat.
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After 30 minutes, add the ginkgo and simmer for another 20 minutes until the water is almost gone.
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Finished product picture.
