Braised pork with Taro

Braised pork with Taro

Introduction:

"It's very delicious to cook pork with taro. Taro is soft and glutinous, and meat is crisp and fragrant."

Production steps:

Step 1: cut pork into pieces and blanch.

Step 2: deep fry in oil.

Step 3: peel the taro and cut it into pieces.

Step 4: put a little oil in the pot and saute shallot, ginger, garlic, fragrant leaves, star anise and cinnamon.

Step 5: stir fry the meat in the pot, add sugar and color the soy sauce.

Step 6: add taro and stir fry for one minute.

Step 7: add water, add cooking wine and salt to taste properly, boil until the sauce is collected, and the taro is soft and the meat is rotten out of the pot.

Materials required:

Streaky pork: moderate

Taro: moderate

Onion, ginger and garlic slices: appropriate amount

Cinnamon: moderate

Star anise: right amount

Fragrant leaves: appropriate amount

Cooking wine: moderate

Sugar: right amount

Old style: moderate

Salt: right amount

Precautions: 1, taro skin to wear gloves to prevent juice allergy. 2. Taro in the stew process will be very glutinous, so the juice will be viscous.

Production difficulty: unknown

Process: firing

Production time: half an hour

Taste: salty and fresh