Ingredients

Main ingredients

400 grams of pork belly

2 taro

Seasoning

Soy sauce

A little

Rock sugar

5 grains

Chicken essence

A little

A little bit

Ginger

A little bit

Garlic

An appropriate amount

Dried chilies

6 pieces

Cooking wine

A little

Doubanjiang

1 spoon

Appropriate amount

How to cook pork belly and taro stew

1. Wash the pork belly and cut it into small pieces. Peel and cut the taro into small pieces for later use. Make water in the pot, add ginger slices and green onion segments to remove the fishy smell. After the water boils, add the cut pork belly and blanch it;

2. Take out the blanched meat and drain the water; Brush and dry the water, add a little peanut oil;

3. Add rock sugar, cook over low heat until completely melted, add bean paste and stir-fry until fragrant, then add onions, ginger and garlic, stir-fry until fragrant, pour in Stir-fry the blanched meat evenly, add soy sauce, cooking wine, and red pepper and stir-fry evenly;

4. Pour in the stock or hot water, cover the pot and bring to a boil over high heat, then reduce the heat to low for an hour;< /p>

5. Add the prepared taro and salt and continue to cover the pot for about 20 minutes;

6. Reduce the soup over high heat, add chicken essence, stir evenly and serve.

Cooking Tips

1. There is a trick for cooking mutton, beef and pork, which is "mutton, radish and beef tea, pork with slow fire and hawthorn". This is because when cooking (stewing) mutton, put a large white radish and drill a few holes in the radish to remove the mutton smell.

2. In order to make the beef stew quickly and become tender, put some tea leaves in the beef pot and the beef will become tender very quickly. The tea leaves are about the amount needed to brew a pot of tea. Wrap them in gauze and put them into a stew pot to cook with the beef.

3. When stewing pork, it is not advisable to cook it over high heat, nor to add salt too early, nor to add water in the middle. When stewing pork over low heat, add a few hawthorns, which will not only make the meat rotten quickly, but also increase its freshness.

4. The meat cooked in hot water is more delicious, while the soup of meat cooked in cold water is more fragrant!