The taro pig tail is extremely delicious and nutritious, and is loved by many people. The elasticity and tenderness of the pig tail, combined with the mellow and soft glutinousness of the taro, make this dish unique. What a flavor!

The first time I ate this dish was at a friend’s house in the south. According to him, this dish was an authentic delicacy in their area. Because it is rich in collagen, many women I like to eat it more, and the taste of this dish is relatively strong, so it is also suitable for drinking. Children also like to eat pig tails because they are chewy and easy to taste. Now I will teach you how to make this dish. In fact, the method is very simple and easy to learn.

Step 1: Prepare the ingredients first. The core ingredients are the three swordsmen, onions, ginger and garlic. Prepare 1.8 cents, salt and a small amount of sugar. If you like it spicy but don't want to eat chili, you can prepare a little pepper.

Step 2, prepare the pig tail and side dishes, clean the pig tail, remove the remaining hair on the skin, and then chop it into small pieces, just follow the place where the pig tail bones are connected, and cut the two pieces into small pieces. Make a cut for three sections, and a cut for two or three sections. Just chop it into small sections. Wash the taro, then cut into cubes and then rinse again.

Step 3. Heat the oil in the pan. It is best to heat the pan with cold oil. Heat the pan first and then add the cooking oil. When the oil temperature is about 70 degrees, that is, when the chopsticks are placed in the oil and bubbles appear, you can add the white sugar. Fry the sugar color first.

Step 4. Put the chopped pig tail into the pot and stir-fry until the sugar color is applied. In the previous step, you must add enough sugar to make it easier to color, because this dish No soy sauce is used in the whole process, so the color of the sugar is used to bring out the color of this dish.

Step 5. When the pig tail is almost fried, you can add the ingredients. Ginger, onion, garlic and star anise can be added and stir-fried. After frying until the aroma is fragrant, add an appropriate amount of warm water. Try to use warm water here, because using cold water can easily make the pig tail smell fishy again. Then simmer over low heat for about 40 minutes.

The last step is that the pig tail has been stewed for more than 40 minutes and is relatively soft. At this time, you can add the taro. The taro will cook relatively quickly. After adding the taro, After cooking for another ten minutes, you can put it on a plate and take it out of the pot. Just sprinkle it with salt before taking it out of the pot. Isn’t it very simple?