Main Ingredients:
Spare Ribs: 2 pieces; Taro: 1 piece; Spring Onion: 1 piece; Garlic: 5 cloves.
Additional Ingredients:
Salt: to taste; Oil: to taste; Frying Powder: to taste; Spare Rib Sauce: 2 tablespoons; Dark Soy Sauce: 1 tablespoon; White Wine: 1 tablespoon; Pepper: a little; Sweet Sauce: 2 tablespoons; Abalone Sauce: 2 tablespoons; Chicken Powder: a little.
Flavor: Garlic; Technique: Fried; Cooking Time: Half an hour; Difficulty: Advanced.
Detailed Steps for Cooking Taro Spare Rib Hot Pot
Prepare all ingredients: Cut and wash the spare ribs, drain the water.
Place the spare ribs in a large bowl, add sweet sauce, spare rib sauce, chicken powder, salt, pepper, white wine, marinate for over 30 minutes. (It’s best to marinate in the morning and cook in the afternoon for better flavor).
Peel and wash the taro, cut into large pieces, keep the garlic cloves whole.
Mix the frying powder with water.
Coat the marinated spare ribs evenly with the frying powder (do not discard the excess frying powder, it will be used later for frying the taro).
Heat a suitable amount of cooking oil in a pan until it starts to bubble. Fry the coated spare ribs over medium heat until slightly golden brown.
Remove and drain the oil, set aside.
Coat the taro evenly with the frying powder.
Keep the oil hot, briefly fry the taro and garlic in the oil, then remove.
Drain the oil, leaving a little at the bottom of the pan.
Reheat the pan, add the spare ribs, abalone sauce, dark soy sauce, stir-fry over high heat for a few seconds to enhance color and flavor.
Add the taro, water (covering the ingredients), stir-fry evenly, cover and simmer over medium heat for about 10 minutes.
Cook until there is a little sauce left.
Grease the bottom of a clay pot with some cooking oil, add the top part of the spring onion.
Transfer the spare ribs and taro into the clay pot, cover, heat over medium heat until the pot is hot (about 1 minute), then serve.
