I am very much a taro lover.

I remember when I was a kid, my mom would always put a small handful of mountain peppercorns in the taro stew, and whenever there was this dish on the table, my memories are of my brother and I desperately trying to pick the mountain peppercorns out.

To this day, I do not know why my mother stewed taro to put the mountain pepper, but this is the taste of my mother, this taste in our hearts y imprinted, how can not forget.

Ingredients ?

Cabbage half of the minced meat 100 grams of taro 10 or so Seasoning onion moderate ginger 3.4 slices of cooking wine soy sauce Salt moderate steps 1

Five-flower meat cut into minced meat, cabbage cleaned and sliced, taro peeled and cut into hobnail pieces, onion and ginger chopped minced.

Step 2

Fire, pour the pot into the appropriate amount of oil

Step 3

Oil is hot into the minced meat, stir-fry evenly whitened with minced scallions and ginger

Step 4

Pour taro into the pot, stir-fry evenly, add the appropriate amount of cooking wine, stir-fry cooking wine flavor

Step 5

Take the Taro, and add a little bit of wine. p>Step 5

Add the right amount of soy sauce, see the color of their own adjustments

Step 6

The next cabbage directly after the sprinkle of salt, this time to add salt will help the cabbage fried soft.

Step 7

Add a small amount of water, large fire boil to small fire stew, to be rich soup, do not burn too dry, leave a little soup

Step 8

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Out of the pot on a plate, sprinkle with chopped green onion can be. Start eating! When Yuan also grows up, also put a handful of mountain pepper for him to pick, think of that scene is happy ^_^

Tips

Scallion stewed taro is a bit monotonous, add the cabbage ingredients are rich and nutritious, the texture change is good.

Like to eat spicy can add chili?