1. Soak dried shiitake mushrooms in water until soft; Remove and drain; Cut off stems; Stir well with seasoning (3); Leave it for 15 minutes.
2. Rinse and slice spareribs; Blanch in boiling water for 1 minute so as to drain the fat and blood; Remove and immediately rinse in running water for a while; Pat dry; Marinate with seasoning (1) for 30 minutes.
3. Peel, rinse, and slice taro; Peel, rinse and mince garlic; Rinse and slice ginger.
4. Heat a wok with 2T oil over a high heat; Add minced garlic and sliced ginger, and stir-fry till fragrant; Add spareribs and taro, and stir-fry over a high heat till fragrant; Add seasoning (2) and stock; Bring to the boil and cook over a low heat for 25 minutes till taro has become soft and tender; Remove to a clay pot and bring to the boil over a high heat; Turn off the heat. Ready to serve.
COOKING TIPS:
1. When handling taro, it is better to wear gloves as taro has saponin which could cause itchy.
2. Taro and banana should not be taken at the same time.
3. As food would be slightly caramelized and seared in a clay pot, which adds special flavor to a dish, the clay pot is commonly used for home-style dishes.
