No cabbage can be replaced with taro, taro and buckwheat with the dish is also a famous cuisine, the following practice:

Preparation materials: 499 grams of pork, taro Lipu 1, 3 anise, 5 grams of minced garlic, 1 tablespoon of light soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of cooking wine, curd (with juice) 1 tablespoon of cornstarch 1 tablespoon, 1 tablespoon of sugar

Production steps:

Preparation steps:

The first step is to make a new product. p>

1, pork, Lipu taro, star anise, garlic, soy sauce, soy sauce, cooking wine, curd (with juice), starch, sugar and other ingredients

2, pork blanching in cold water

3, fish out the skin after the brush on the old soy sauce

4, pot of oil, put the pork, with the side of the skin side down, frying to the skin browned and then remove the cool water

5, Pork cut into thick slices

6, taro peeled, cut into thick slices

7, hot oil in the pan, taro slices fried until golden brown on both sides and then out

8, wine, soy sauce, soy sauce, curd milk juice, garlic and sugar mixed well into the sauce

9, the pork and taro dipped in the seasoning

10, will be a piece of meat and a piece of taro in the arrangement into a steamer bowl, add star anise

1, 1.5 grams of taro, 1 gram of taro and 1 gram of taro. Steaming bowl, put star anise

11, bowl surface put raw taro pieces, into the pot on high heat steaming 40 minutes

12, buckle meat bowl inverted into the plate, strain out the soup

13, pour the soup into the pot to boil, add water starch thickening, pouring back to the meat surface

14, sprinkle with chopped green onion, taro buckle meat out of the pot