Stir-fried pork ribs with taro

Overview

Our Mr. Xiong is from Sichuan, so this dish is cooked in Sichuan style. He cooks a big pot every time, and it goes well with rice!

Tags

• hot dishes
• fresh chili pepper
• garlic
• onions
• star anise
• taro
• tsai pai
• fragrant leaves
• ginger

Ingredients

Steps

1. 1 Pour the spareribs into a pot of cold water and blanch them until they become loose;

   

2. 2 While the pork ribs are being stir-fried, you can prepare other ingredients. The larger taro can be cut into two, but the smaller ones do not need to be cut;

   

3. 3 Blanch the pork ribs and rinse with running water. Wash and cut the taro;

   

4. 4 chili peppers, 2 bay leaves, 2 star anise, a few cloves of garlic (you can add more), smash the ginger and mince the garlic;

   

5. 5 Heat oil in a pan, reduce heat to low, add 1.5 tablespoons of red bean paste;

   

6. 6 Stir-fry the lower ribs evenly, add a little soy sauce to color, add bay leaves, star anise, garlic (optional) and ginger and stir-fry until fragrant;

   

7. 7 Add half a spoonful of white water and stir-fry until fragrant;

   

8. 8 Add taro;

   

9. 9 Stir-fry until evenly colored;

   

10. 10 Add a small amount of salt. Doubanjiang is salty, so you can use less salt. The main reason is to add soup to make it more flavorful;

    

11. 11 You can also add bone broth or water, but leave out the taro;

    

12. 12 Cover and simmer until all the taro is mushy with a spatula, then add fresh sea pepper and stir-fry evenly;

    

13. 13 No need to add chicken essence, just put it on a plate and sprinkle with chopped green onion;