And the north more produced more taro different, the south of the taro will obviously be much larger, such as produced from Guilin is very famous Lipu taro, not only big, and steamed tender and delicate, the taste of sand, and because of the thick taro, so it is also often known as taro. Today's sharing of this food, it is with taro and pork to cook with the steamed vegetables, rich meat can not hide the sweet aroma of taro, a piece of buckwheat a piece of taro, rice can not help but add a few more bowls!

Taro 400g, 300g skinned pork, 4g sugar, 4g soy sauce, 1g salt, 2 slices of ginger, 1 small onion, anise 1, vegetable oil in moderation, 50g of warm water

1, the soup pot is filled with water, the pork, ginger, anise, scallion knots, please go in. Pork should choose the lean part of the more, do not choose a large piece of white flowers are fat, eating will be more greasy.

2, large fire boil to medium heat, continue to cook for 30 minutes. During this time use a spoon to skim off the froth.

3. Cook until you can easily poke into the pork skin with chopsticks, then drain.

4: Poke small holes in the pork rinds with a fork for flavor.

5. Brush all sides of the pork with Sriracha. The main purpose of the soy sauce is to make the color more beautiful, so you can omit this step if you don't have a high demand for color.

6. Heat a pan with less oil and add the pork, skin side down.

7: Fry on medium-low heat until the surface is lightly browned, then turn over and cook for about 1 minute.

8: Fry the other two sides for about 1 minute each, until lightly browned on all sides.

9: Cool and cut into 2cm slices.

10, taro washed, peeled the outer skin. Raw taro is best handled with gloves, or hands dipped in a little white vinegar before peeling, to avoid the oxalic acid in it leads to itchy hands. Of course, it doesn't matter if the skin is rough like mine. In addition, not fully cooked taro will also numb the tongue, also oxalic acid in it is at fault, so taro remember to steam for a while.

11, cut into the same about 2cm thick slices. Kneading time can be longer, 10 ~ 20 minutes, so that the gluten tissue to get fully relaxed, do out of the texture will be more noisy and soft.

12, hot pan with little oil, the taro code into the small fire fry until one side of the light brown and then flip.

13, continue to fry until both sides are slightly yellow and then take out.

14, next adjust the sauce. Mix 1g salt, 3g dark soy sauce, 4g sugar and 50g warm water.

15: Stagger the pork and taro slices into a large bowl.

16: Brush the sauce one by one on the surface and pour it all in.

17: Add cold water to the pot, bring to a boil over high heat and continue steaming for about 40 minutes.

18: Pour out the sauce after steaming.

19、Take another flat plate and invert the buckwheat out.

20, pour out the sauce, you can enjoy ~