Ingredients: bacon100g barbecue 50g taro 250g chopped green onion 30g.
Seasoning: south milk sauce (one big piece and three small pieces), peanut oil 200G (actually 30-50G), sugar 1-2 teaspoons.
Four portions of salt, one spoonful of cooking wine, and a little raw powder.
Cooking steps:
1) Peel taro, cut it into large pieces and put it away for later use (pay attention to wearing disposable gloves when peeling taro, otherwise the skin will itch).
2) Cut the bacon and barbecue into pieces for use.
3) Boil the pot, pour in 200G peanut oil and let it boil until it bubbles in the center of the pot, then fry the taro slices until they are slightly golden yellow, and remove the oil for later use (the role of frying is to make the taro taste fast and smooth when stewing).
4) Leave the remaining oil in the pot, put the cut bacon and barbecue into the pot, add a small amount of white sugar to stir fry, then add cooking wine to give off its fragrance, finally add the fried taro slices, add a bowl of water, cover and stew until the taro slices become soft.
5) Stir the south milk into slurry, add sugar and stir well, then add one tablespoon of water and half a teaspoon of cornflour to make sauce.
6) Pour the prepared sauce into the pot and stir well. Cover the pot and stew for 3-5 minutes until the sauce is slightly sticky (note: at the same time, slowly turn the taro slices with a spatula from time to time, the taro starch is heavy and easy to burn, and the stewing time should be controlled within 6 minutes as far as possible, otherwise the taro will become mushy and the taste will be greatly reduced).
7) Dish and sprinkle with chopped green onion. It's done.
Gourmet features: The aroma and taste of taro, coupled with the unique taste of bacon, is a very good match with the salty taste of barbecue.