Taro pork delicious and simple practice 1
Materials
Main ingredient: Lipu taro 820g, pork 520g;
Accessories: oil, salt, ginger, pepper, sugar, soy sauce, soy sauce, 2 small green onions, cooking wine, moderate
Lipu taro, taro, pork, pork, pork, pork and other ingredients. Braised Pork
1
Wash and peel the taro.
2
This is the prepared auxiliary ingredients.
3
Wash and cut the meat and set aside.
4
Taro is also cut into pieces and set aside.
5
Heat the frying pan and add pepper, ginger and stir fry to the meat.
6
After the meat is browned, pour in soy sauce, cooking wine, sugar, soy sauce, add a large bowl of boiling water, cover the pot with a lid and cook for 15 minutes on low heat.
7
Meat cooked for 15 minutes after pouring into the taro, add salt, and then pour some dark soy sauce plus 2 bowls of hot water, still medium-low heat and simmer for 15 minutes, so that the taro coloring, taste, and finally turn off the fire to put a bit of chicken essence (you can do without), sprinkled with millet green onions, can be out of the pot.
8
Spicy taro out of the pot!
Tips
The taro should be more water when pouring into the pot in order for the taro to be flavored, and if there is too much soup to be stewed with the lid open in order to collect the juice. Do this dish although it is very time-consuming, but this makes the taro sticky flavor, almost melt in the mouth, very suitable for the elderly to eat.
Taro pork delicious and easy to do 2
Materials
Main ingredient: 500 grams of pork, 500 grams of taro;
Auxiliary ingredients: soy sauce in the right amount, wine in the right amount, dry chili pepper 5, ginger in the right amount, sugar in the right amount, green onions in the right amount, star anise in the right amount, peppercorns in the right amount, salt in the right amount, a piece of Chenpi
Taro Braised Pork
1
Wash the pork, cut into appropriate size pieces of meat.
2
Add cool water just above the meat cubes to the pot and bring to a boil over high heat.
3
Wash and cut green onion and ginger, and set aside dried chili peppers, tangerine peel, star anise and peppercorns.
4
Bring to a boil over high heat, skim off the froth, and fish out the meat and set aside.
5
In a separate pot, pour in the meat, green onion, ginger, chili, pepper, star anise and orange peel. Add cooking wine, dark soy sauce and salt. Bring to a boil over high heat and simmer over low heat for 1 hour.
6
Wash taro, peel and cut into pieces and set aside.
7
Add sugar, taro, stew until the taro is soft, high heat juice.
8
Sizzling on the table, did not have time to take pictures, the meat was picked up.
Tips
Blanching meat should be cold water in the pot, with boiling water will affect the taste and color. The longer you braise the meat cubes, the softer the meat will be.
Taro pork delicious and easy to do 3
Materials
Main ingredient: 600 grams of skinned pork, 450 grams of taro;
Subsidiary: soy sauce moderate, salt moderate, a little ginger, a little green onion, moderate amount of cooking wine, 30 grams of sugar
Taro braised pork
1
Pork with skinned pork Wash 600 grams.
2
Boil the meat in a pot and wash the blood.
3
Cool and cut into thick slices.
4
Without pouring oil into the frying pan, add the meat and slowly stir-fry the water on medium heat until the meat slices release oil.
5
Then spray in the cooking wine over high heat.
6
Then add the braised soy sauce and sugar to stir-fry the meat for color.
7
Then pour in the boiling water, the water can be submerged in the meat, add ginger and salt, reduce the heat to simmer for about 25 minutes.
8
Taro peeled and washed, cut into pieces and spare.
9
When the meat is going to be rotten, put the taro into the pot with cooking.
10
When the meat and taro are rotten, put them out and sprinkle with chopped green onion.