Taro pork ribs pot

Overview

Even in the cold winter, you need to keep your meals warm. Claypot dishes and hotpots are the best way to bring out the steaming sensation. Many families in Guangdong like to cook a pot of hot and spicy (which means steaming hot) dishes in the cold winter and bring them to the dining table. The family sits together to enjoy the taste of home. Today, I would like to share with you the Claypot Dish series. The casserole has the characteristics of strong heat preservation, adsorption, uniform heat transfer, and slow heat dissipation. The dishes produced have a unique aroma.

Tags

• hot dishes
• home cooking
• maternity
• winter recipes
• lunch
• abalone juice
• chicken powder
• fried powder
• liquor
• oil
• old soy sauce
• onions
• ribs
• spare ribs sauce
• taro
• garlic
• pepper
• salt
• sweet sauce

Ingredients

Steps

1. 1 Prepare all ingredients: cut the ribs into pieces, wash and drain.

   

2. 2 Pour the spareribs in a large bowl, add sweet sauce, sparerib sauce, chicken powder, salt, pepper, white wine, and marinate for more than 30 minutes. (It’s best to marinate it in the morning and cook it in the afternoon to enhance the flavor.)

   

3. 3 Peel, wash and cut the taro into large pieces. Peel and leave the garlic cloves intact.

   

4. 4 Mix the fried powder with water.

   

5. 5 Coat the marinated pork ribs evenly with fried powder (don’t throw away the fried powder before it’s used up, we’ll have to fry the taro later)

   

6. 6 Put an appropriate amount of cooking oil in the pot, heat it until it bubbles, put the marinated ribs in and fry over medium heat until slightly brown.

   

7. 7 Drain the oil and set aside.

   

8. 8 Coat the taro evenly with fried powder.

   

9. 9 Keep the oil pan hot, put the taro and garlic into the oil pan and pull them out.

   

10. 10 Drain the oil and pour it out, leaving a little base oil in the pot.

    

11. 11 Heat the pot again, pour in the ribs, add abalone juice, stir-fry over high heat for a few times to add color and aroma.

    

12. 12 Pour in the taro, add water, (soak the ingredients) and stir-fry evenly, then cover the pot and bake over medium heat for about 10 minutes.

    

13. 13 Cook until a little sauce remains.

    

14. 14 Apply some cooking oil to the bottom of the casserole pot and place the onion part.

    

15. 15 Scoop up the ribs and taro and put them into a casserole, cover it, cook over medium heat until the pot is heated through (1 minute), and serve immediately.