"My family seems to have been steaming taro. I didn't think about making it into a dish, so I wanted to eat it differently this time. So I ate this taro braised pork today, and it was the first time I realized that taro and braised pork can do this. Fat but not greasy braised pork and glutinous taro make you wonder whether you are eating meat or taro. Add another bowl of rice and you can get rid of this dish quickly. "
material
condiments
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Pork belly 400g
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230 g taro
condiments
Small onion
20 grams
energy
20 grams
Red pepper
1
Mircia
1 tablet
Dried orange peel
2 yuan
cinnamon
1 segment
Eight angles
1
Sichuan pepper
10 capsule
Cooking wine
3 scoops
dark soy sauce
Two spoonfuls
crystal sugar
20 grams
salt
1?o'clock
boiling water
Proper amount
Method for making taro braised pork
1.
Prepare ingredients
2.
Peel taro and cut into hob pieces, dice pork belly, cut ginger and cut onion.
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3.
Boil the water in the pot, add pork belly, add 2 tablespoons cooking wine and half onion ginger, blanch for 5 minutes, then take out, and then rinse the surface of blanched meat with hot water.
4.
Pour the blanched pork belly into a clean pot, fry it on low heat until the pork belly is brown. The fat of the pork belly is fried, so dump the excess oil.
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5.
Add 2 tablespoons soy sauce and stir-fry until the pork belly is colored.
6.
Add cooking wine and the other half onion ginger, dried pepper and various spices.
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7.
Continue to stir fry until the shallots turn brown.
8.
Add boiling water and a piece of rock sugar, cover the pot, bring to a boil with high fire, and simmer for about 40 minutes.
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9.
Then add taro, continue to stew for about 20 minutes, and finally collect the juice on high fire, and add appropriate amount of salt according to the salty and sweet taste.
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Finished map of taro braised pork
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