material
Pork belly 400g, taro 230g, shallot 20g, ginger 20g, dried pepper 1, fragrant leaves 1, 2 dried oranges, cinnamon 1, star anise 1, pepper 10, 3 tablespoons of cooking wine and 2 soy sauce.
working methods
1, taro peeled, washed and cut into hob blocks, pork belly diced, ginger sliced and onion cut into sections.
2. Boil the water in the pot, add pork belly, add 2 tablespoons cooking wine and half onion ginger, blanch for 5 minutes, then remove, and then rinse the surface of blanched meat with hot water.
3. Pour the blanched pork belly into a clean pot and fry it with low fire until the pork belly surface is brown without oil. When the fat of pork belly is fried, pour out the excess oil.
4. Add 2 tablespoons soy sauce and continue to stir fry until the pork belly is colored.
5. Add cooking wine and the other half onion ginger, dried pepper and various spices.
6, continue to stir fry the fragrance, and the shallots turn brown.
7. Add boiling water and a piece of rock sugar, cover the pot, bring to a boil over high fire, and simmer for about 40 minutes.
8, then add taro, continue to stew for about 20 minutes, and finally collect the juice on high fire, and add the right amount of salt according to the salty and sweet taste.
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Braised pork belly with taro
1
Prepare ingredients, cut taro into small pieces, cut pork belly into pieces for later use, cut green onions into sections, and pat ginger for later use.
2. Heat the hot oil in the pot to 50% heat, turn to low heat, pour in rock sugar and fry until light brown.
3. Stir-fry pork belly, stir-fry pork belly until golden brown, then pour cooking wine, white wine and soy sauce in turn and stir well.
4. Add water until the pork belly is submerged, and then boil. Put pepper, aniseed, fennel, fragrant leaves, cinnamon, dried Chili, ginger, green onion and salt into a pot.
5. Cover, boil and stew for 45 minutes. Add taro, cover, boil and simmer for 20 minutes.
6. Collect juice from the fire and put it on a plate.
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