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.
Cut in small pieces the ribs and peel off the taro's
Cut the taro's in small blocks and steam them for 10 minutes in a steamer
Cut shallot and ginger
Boil the ribs
Heat the wok, add oil, add onion, ginger and shallot
Pour in the pork and add soy sauce, stir fry
Pour in water, cover and simmer
When the ribs are ready, add the steamed taro to cook and spread the taste
Finally, add salt and pepper to mix well