Main Ingredients

Pork

Supplementary Ingredients

Dried Plum Cabbage

Amount

Taro

Amount

Seasoning

Salt

Amount

Soy Sauce

Amount

Ginger

Amount

Cooking Wine

Amount

Cooking Wine

Amount

Cooking Wine

Amount

Amount

Anise

Small amount

Material wine

Amount

Sugar

Amount

Vegetable oil

Amount

Steamed dried plums

1. dried plums in advance of the soaking, rinse repeatedly

2. Taro peeled off the skin Spare

3. Pork cut into pieces, blanch with boiling water and spare

4. Hot pan pour oil, put the meat into the stir-fry

5. Meat stir-fry out of the fat, into the cover, star anise stir-fry

6. Pour wine, soy sauce, sugar stir-fry until the meat color

7. Pour boiling water, no more than the surface of the meat

8. Covered with a lid. The main into the drained dried plum and taro

10. large fire boil to small fire continue to simmer for 40 minutes, during the moderate amount of salt seasoning

11. Finally, the soup collection can be

Cooking tips

1, dried plum has a very fine sand soak to pay attention to many times repeatedly rinsed The first thing you need to do is to rinse it several times and clean it.

2, taro carrots scraping the skin will ooze out a kind of juice to make the hand itchy, (do not like to wear gloves), my solution is to scrape the skin while rinsing.

3, the meat of this dish is best used with skinned pork to do, so that after a long time to cook the grease partially absorbed by the dried vegetables and taro so that the taste of the vegetables is better, the meat eat up is not greasy fat, lean meat is not firewood.