Cooking recipe of taro: Fried pork belly with taro.
Ingredients: half taro, 200g pork belly, half green pepper, celery 1 root, a little onion, ginger and minced garlic.
Sauce: soy sauce, Guilin fermented milk (spicy), spiced powder, sugar, cooking wine, raw flour, chicken essence and salt.
working methods
1, cut taro into small pieces and steam in the pot. Chop pork belly, green pepper and celery, and chop onion.
2. Heat the oil, stir-fry the pork belly until it is oily, add steamed taro, green pepper and celery, stir-fry for a few times, add salt and chicken essence, then thicken it with the prepared sauce and cover the pot for a while.
3. Add chopped green onion and serve.
Taro cooking formula: Taro chicken wings pot material
250g taro, 6 chicken wings, ginger 1 slice, 2 garlic slices, salted chicken powder 10ml, 5ml wine, 5ml soy sauce 10ml sugar.
working methods
1. Wash chicken wings and cut them into 2 pieces; Peel taro and cut into dices; Slice ginger and garlic.
2. Add ginger slices, garlic slices, 5ml of salted chicken powder, 5ml of wine, 5ml of soy sauce 10ml and 5ml of sugar to chicken wings, and marinate for 20min.
3. Put a little more oil in the pot, heat it, add the drained taro and fry it over medium heat until golden brown.
4. After turning over, continue to fry until both sides are golden.
Step 5 add chicken wings, ginger and garlic slices
6. Spread the materials as flat as possible on the pot, fry them slightly and stir well.
7. Put all the ingredients into the casserole, pour the marinade of the chicken wings just marinated, and add 150ml water.
8. After the fire boils, turn to low heat 10~ 12 minutes and sprinkle with chopped green onion.
Taro cooking formula: garlic taro ribs soup material
Pork ribs 250g taro 1 garlic 12 cloves of red onion, 3 cloves of celery beads, appropriate amount of firewood, fish meal, appropriate amount of white pepper.
working methods
Wash the ribs with boiling water, peel the taro and cut it into hob pieces, and peel off the garlic film for use.
Slice the onion in the oil pan and fry until slightly golden yellow. Take it out quickly and dry it with a napkin.
Add water to the soup pot, put the meat in the pot, bring to a boil, turn to low heat, add garlic (whole piece need not be broken), cook for about 20~30 minutes, then add taro and continue cooking for about 10 minute, and the soup will be thick.