300g(2/3lb.) pork ribs，400g(5/6lb.) taro, 2 cloves of garlic, 2 cups of oil, 1 cup of stock.
SEASONINGS:
(1) 1T Chinese rose wine, 1/2T soy sauce.
(2) 1/2T soy sauce, 1/2t salt, 1t sugar, some white ground pepper.
PREPARATION :
1. Rinse and slice pork ribs; 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; Add seasoning (1) and mix well; Marinate for 10 minutes.
2. Peel, rinse, and slice taro; Peel, rinse and slice garlic.
3. Heat a wok and add two cups of oil; Bring to the boil and turn to a medium heat; Slowly slide in pork ribs and deep-fry till the skin has become slightly brown; Remove and drain.
4. Heat the same wok with two cups of oil again; Bring to the boil and turn to a medium heat; Slowly slide in sliced taro and deep-fry till slightly brown; Remove and drain.
5. Set aside the oil, leaving 2t oil; Add garlic and stir-fry till fragrant; Pour 1 cup of stock; Add seasoning (2), and return fried taro and pork ribs to the wok; Simmer over a low heat for 20 minutes. 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.
