Lipu taro 1 (about 2 kg)

Soybean cheese

600 grams of pork

dark soy sauce

Shaoxing yellow rice wine

crystal sugar

verdant

energy

garlic

Steps of stewing barbecue with anhydrous taro

Step 1

Add onion and ginger to the whole pork and cook for about 15-20 minutes until it is half cooked.

Second step

Coat the pigskin with soy sauce and bake at 200 degrees for 20 minutes until it is colored.

Third step

Cut taro into thick slices, pour oil in the pan and fry until golden on both sides. Taro is fried to make it more tasty, and it absorbs oil when stewing.

Fourth step

Mix soy sauce, carrion, Shaoxing wine and crystal sugar. Mix the thick sliced meat, taro and sliced meat into the sauce.

Step five

Cut the onion, ginger and garlic into thick slices and put them at the bottom of the pot, then code the meat and taro piece by piece.

Step 6

Pour in the remaining sauce and add a little Shao wine, which is probably not as high as the onion, ginger and garlic at the bottom of the pot.

Step 7

Small and medium fire will be changed to small fire after 40 minutes ~