Stewed pork with Taro

Stewed pork with Taro

Introduction:

"Can't refuse the smell of meat, in the weekend such leisure time, eat a big meal, reward yourself and your family for a week's hard work, stew for two hours, the house full of meat, that feeling is really wonderful, the sun warm shine into the room, warm, bring unexpected surprise to this cold winter!"

Production steps:

Step 1: wash the pork and soak it in water for more than 2 hours. Change the water twice

Step 2: prepare onion, ginger and garlic, wash taro and cut into pieces

Step 3: put the meat and all other seasonings into the casserole, add water to cover the meat, bring to a boil over high heat, and simmer over low heat for 1 hour

Step 4: open the lid, add taro and scallion

Step 5: continue to simmer for an hour

Step 6: at this time, the meat is soft and rotten, and the smell is delicious. The meat is fragrant all over the room

Step 7: slice into a plate and pour the marinade in the pot.

Materials required:

Pork: 400g

Taro: 200g

Scallion: right amount

Soy sauce: moderate

Clove: right amount

Tsaokuo: moderate amount

Cinnamon: moderate

Ginger: right amount

Garlic: right amount

Star anise: right amount

Note: 1. Pork choice Wuhua and plum meat is the best, soft and tender. 2. Stewed meat can be eaten with rice or pancake, which is a great match. 3. Don't throw away the remaining brine, you can put a few boiled eggs, and you can eat delicious stewed eggs the next day

Production difficulty: simple

Process: firing

Production time: several hours

Taste: spiced