Chinese Taro Recipe

What is Taro? is an edible tuber of a tropical plant, It resembles the shape of a potato but is smaller in size. The skin is light brown, rough, like a thin bark, while the pulp is usually white, although it can be characterized by violet or yellow. Glycogen is the main ingredient of taro. The protein content is second only to yam. Potassium and dietary fiber are the most abundant. The texture of the taro is soft, which is conducive to the digestion and absorption of the gastrointestinal tract. The cellulose contained can prevent constipation. There are many ways to eat taro, delicious and fragrant, soft and refreshing, unique flavor; can be steamed, boiled, fried.

In this recipe we will cook it with pork ribs, the taro will absorb the meat oil and taste, the taste will be unforgettable.

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Difficult

Easy

Servings

4

Preparation time

10 min

Cooking Time

45 min

Ingredients

  • 500g Fresh taro
  • Right amount of onion
  • Moderate amount of pepper
  • 1/4 tbsp salt
  • 200g Pork ribs
  • 4 slices of ginger
  • 1 Root Shallot
  • 1 tbsp Soy sauce

Instructions

1

Cut in small pieces the ribs and peel off the taro's

2

Cut the taro's in small blocks and steam them for 10 minutes in a steamer

3

Cut shallot and ginger

4

Boil the ribs

5

Heat the wok, add oil, add onion, ginger and shallot

6

Pour in the pork and add soy sauce, stir fry

7

Pour in water, cover and simmer 

8

When the ribs are ready, add the steamed taro to cook and spread the taste

9

Finally, add salt and pepper to mix well