Late autumn is the season for eating taro. Its sweet and glutinous taste is a delicious taste in itself. There are many dishes made with taro, and most of them are steamed, fried and stewed.
This video will share with you one of them; stewed taro with sauce-flavored pork ribs stewed in a pressure cooker.
The raw materials required for this dish are: 1 bamboo gasket, a little green onion, 600 grams of prepared sauce, 350 grams of ribs, and 350 grams of taro.
First wash and peel the taro. We can choose a large-diameter paring knife, which is a tool specially used for hard thick-skinned or large fruits.
After removing the peeling of taro, we only need to take half of the amount, and seal the other half with plastic wrap and put it in the fresh-keeping cabinet.
First cut the taro into large slices and then cut into strips, then cut the taro into 45 degrees, and change the knife into diamond-shaped pieces about two centimeters in size.
Cutted taro is easy to oxidize. If it stays for a while, it will make the color dark. You can put the taro in a basin filled with clear water.
Change the ribs into two centimeters in size. Here we choose the clean ribs. If the endings are used, the effect will be better.
Part chopped fresh ribs into a small basin filled with water and soak for about 10 minutes.
Take another small pot to mix the sauce; add 2 grams of salt, 2 grams of MSG, 2 grams of chicken essence, 4 grams of sugar, 30 grams of soy sauce, 10 grams of dark soy sauce, 30 grams of oyster sauce, 310 grams of abalone sauce, 10 grams of chicken sauce, 60 grams of peanut butter, 30 grams of sesame paste, 30 grams of lard, and 20 grams of red oil, and indicate it here; some of the condiments here can be added with 0, and if not, you can not add them.
Then inject about 400 grams of hot water into the seasoning bowl, first dilute the peanut butter and sesame paste, and then stir well. Its consistency is like a sanded soy milk.
Pour the ribs soaked in the basin into a colander and clean them. After cleaning, you must control the moisture. In order to save the time of controlling the water of the ribs, wipe the excess moisture with a white towel.
squeezed dry the water and poured it back into a small basin.
Add a little oyster sauce, soy sauce, cooking wine, about 2 grams of soda powder , then mix well and marinate for two minutes.
Pack bamboo slices into the bottom of the pot, which can prevent the pot from pasting and make it easier to pick up vegetables.
Place the pickled ribs evenly on top.
After removing the water from the taro pieces, they are evenly placed on top of the ribs.
Then pour in the sauce that was mixed in advance, and the sauce that was scooped in just happened to have the ribs. The amount of sauce is about 600 grams.
Pressure cooker cover, put the air valve on low heat and put it on before airing.
Then add low heat and simmer for 5 minutes, then turn off the heat and deflate for two to 3 minutes.
Then go to the valve and open the lid of the pot. At this time, grab the edge of the bamboo mat with both hands and take out the dish.
The taro at this time is already very soft and should be gently shaken in the plate.
Look at the soup at the bottom of the pot. It is not only not the bottom of the pot, but the concentration is just right. The key point is to master the amount of soup and the time of heating.
Finally, pour the original soup on the dish of Taro Ribs. The good dish is fresh and sweet and slightly spicy, with a sauce-flavored powder and glutinous. Pressure cooker pork ribs taro is ready.
If you like this article, please comment, like and follow. Thank you for your attention.
