Although today’s protagonist is such an inconspicuous home-cooked dish, you should not underestimate it. As the saying goes: Every place has its own delicacies, and it is popular among our locals. It is a treasure in the eyes, and it is also the best traditional food to satisfy your appetite. It is the famous Taro Miao Sour, which is a pickled cabbage made from taro sprout stalks. It has a unique taste and a first-class texture. It is sourer than sauerkraut, more delicious than kimchi, and chewier than sour beans. It has always been the favorite of many people. Home-cooked side dishes for appetizers.

Taro acid can be used not only to stir-fry meat but also to stew fish, as well as to stir-fry fatty intestines and so on. So the fried pork with taro sprouts and sour sauce that I share with you today is very good to go with porridge or rice. The key method is also very simple. It should be regarded as one of the most delicious varieties of sauerkraut, and it has always been the most popular. One of the most popular home-cooked dishes. Friends who like it may wish to save it first and try it again when you have time.

Stir-fried Pork with Taro Miao Sour

Preparation of ingredients and seasonings:

Pork, taro acid, ginger, garlic, chili, cooking wine, salt, raw smoke.

Cooking process:

1. After cleaning the pork, cut it into thin slices and set aside.

2. Prepare some ginger, garlic and pepper, cut them all and set aside. You can use more garlic to make the aroma stronger.

3. Prepare some taro acid, wash it 2-3 times, wash off excess salt or sand, and then squeeze out the water from the taro acid and set aside.

4. Put oil in the pot, then pour the cut pork into it, then pour in half a bowl of water and add a little water so that the oil will not splash so much.

6. Then turn on high heat to evaporate the water, then turn to low heat to fry the pork lard. If you feel there is too much oil, you can scoop some out and put it in a bowl for frying other vegetables.

4. After the pork is fried until golden, add the ginger, garlic and chili and stir-fry until fragrant.

5. Then add a little cooking wine to remove the fishy smell, add a tablespoon of light soy sauce and a little salt. Don’t add too much salt. Stir them evenly, and finally pour in the prepared taro sprouts. , continue to stir-fry for 3 to 4 minutes.

6. Finally, take it out of the pot and serve.

Such a unique dish of sour fried pork with taro sprouts tastes quite fragrant. It is sour and fragrant when you eat it. All in all, it tastes very good. It is delicious as an appetizer and as a meal. Friends who like it should try it quickly.

Method for sour pickling of taro seedlings

1. Cut back the tender taro seedlings, remove the leaves, tear off the skin of the taro seedlings, and then dry them in the sun. It's soft and doesn't need to be dried in the sun. It will take about half a day to a day. (Generally, you don’t want taro seedlings for people with itchiness. It’s best to use rapeseed taro with a black spot in the middle of the leaves)

2. Cut the sun-dried taro seedlings into small sections, add an appropriate amount of salt, and lightly Rub it until the taro seedlings are moist and fully coated with salt.

3. Put the rolled taro seedlings into the jar, compact it firmly, and then seal and ferment for about 10 days. (If you want to ferment faster, marinate the taro seedlings overnight, add rice water the next day, then press them with stones or something important (mainly to prevent the taro seedlings from floating), and finally cover them with a lid. It only takes a few days to ferment.)

4. The fermented taro sprouts will turn slightly yellow and smell a nice sour taste, which means they are ready to eat

Small Tips: Do not get oil on the whole process. Everything you use must be cleaned, otherwise it will be in vain. It is also best to use larger bottles during fermentation to prevent the bottles from bursting during fermentation. .