Please give me some advice on how to cook taro and barbecue.

How to cook taro and barbecue?

Exercise 1:

Materials:

Pork belly 400g, taro 300g, rock sugar 1 bar, 5 cloves of garlic, 4 slices of ginger, 2 aniseed, 2 slices of cinnamon, 2 slices of fragrant leaves, 2 tablespoons of soy sauce, soy sauce 1 tablespoon, and salt 1 tablespoon.

Steps:

1. Wash and drain pork belly, cut into pieces, put it into a pot, inject clean water (cold water), add a piece of ginger, cook it with high fire until it boils, and skim the floating foam to remove the fishy smell;

2. Peel the taro, wash it and cut it into hob blocks. Not too small. Taro is well done. If the block is too small, it will easily melt in the pot.

3, heat the pot, just a small fire, pour the pork belly in, it is best to stick each piece to the bottom of the pot, and you can see the bottom of the pot after a while, and the fat of the pork belly slowly overflows;

4, stir-fry pork belly, let it go, heat all around to force out the oil, so that the meat tastes fat but not greasy, because pork belly itself is rich in oil, there is no need to put other oil, and the stew made with this oil will taste very fragrant;

5. Stir-fry the pork belly until the surface changes color slightly, and then take it out for use;

6, leave the bottom oil in the pot, put the rock sugar in and fry it. When the rock sugar melts, it turns bright reddish brown. Pour pork belly and stir fry. If you don't like sweetness, you can add less or no;

7. Then add all seasonings such as garlic, ginger, aniseed, cinnamon, fragrant leaves, soy sauce, soy sauce and salt. And pour the pork belly into warm water, which will make the meat more elastic;

8. Cover the pot, bring to a boil, turn to low heat after boiling, and stew for 20-30 minutes;

9. Put all the taro in and stew together, cover the pot and continue to cook 15-20 minutes, which tastes better. Taro is easy to cook, and chopsticks are cooked when poked through. If you like it soft, you can cook it for a while. Pay attention to heat;

10 finally, collect juice and turn off the fire.

Exercise 2:

Ingredients: pork belly, taro, star anise, ginger, soy sauce, salt and sugar.

Practice steps:

Step 1, pork belly and water

Step 2: soak pork belly, taro and soy sauce.

The third step, stir-fry the sugar color in cold oil, and add the pork belly to stir-fry and color.

Step four, add enough water to stew, and the fire will turn to a small fire.

Step 5, cut the taro into pieces slightly larger than the meat.

Step 6, add oil to the pot and fry the taro in the hot oil fire.

Step 7, the taro is slightly yellow, and the shell can be taken out with a hard knock.

Step 8: Collect meat and juice.