Stewed taro with crispy pork bone

Stewed taro with crispy pork bone

Introduction:

"Taro selection is also particular. It's moderate in size, uniform in shape, strong in size and few roots. After cutting, the meat is fine and white. If there are spots, dry and hardened, don't buy it. When selecting taro, you can also compare the weight: most of the lighter taro in the same kind are meat flour waxy, which is suitable for purchase. Most of the heavy ones will have the phenomenon of raw water. It's better not to buy those that can't be cooked well... It's very important to know a little bit about how to choose ingredients when you can cook. The good and bad of a dish is closely related to these factors

Production steps:

Step 1: taro peeled and washed, garlic peeled and cut into thick slices.

Step 2: cut the taro into thick pieces.

Step 3: pour oil into hot pot, add garlic slices and saute until fragrant.

Step 4: stir fry the crispy bones for a while.

Step 5: fry until both sides are brown.

Step 6: stir fry taro for a while.

Step 7: pour in the oyster sauce.

Step 8: add Qingxuan soy sauce.

Step 9: add salt and chicken powder and stir well.

Step 10: add 1 bowl of water.

Step 11: mix well and stir over high heat.

Step 12: cover and simmer for about 20 minutes. Let the soup dry.

Step 13: blanch the carrots in water, add them into the pot, stir fry evenly.

Materials required:

Crispy pork bone: 100g

Taro: 500g

Garlic: 2

Carrot: a little

Salt: right amount

Oil: right amount

Soy sauce: 2 tbsp

Oyster sauce: 1 tbsp

Chicken powder: a little

Note: after frying, add water and simmer for about 20 minutes, so that the taro powder is glutinous and the crisp bone is also sticky with the sweet smell of taro.

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: garlic