A big betel nut taro

Pork belly 300 grams

salt

Li Jinji is old and ugly

A little spiced powder.

Monosodium glutamate (optional)

How to cook braised pork belly with taro?

Peel betel nut taro, cut into pieces (slightly larger), cut pork belly into pieces, put pork belly diced on medium heat, fry oil in cold pan, and fry taro with more oil.

After frying a lot of oil, put the pork belly aside, put the taro pieces down and fry for a while, the skin is a little burnt;

Stir-fry taro, add salt, spiced powder and soy sauce (a little more) and stir-fry for a few times (this time, add old brine instead of spiced powder).

In addition, heat a large bowl of water (warm water, which is similar to the temperature of hands, or cold water can be used) in the milk pot, and then put the water into the taro;

Boil it and stew it in a pressure cooker. (If it is an ordinary pot, you can stew the cooked meat until it is 80% cooked, and then add the taro to stew together. )

Put it on a plate (* _ _ *)

skill

More soy sauce, less salt, and a little fat pork belly.