Taro braised pork; production ingredients: pork taro anise cinnamon leaves chenpi crystal sugar salt beer soy sauce ginger small onion
production steps: 1, taro wash and cut pieces of water standby; ginger cut large pieces of standby; small onion white cut long sections, cut onion standby; anise, cinnamon, cinnamon, chenpi washed and drained standby. 2, take the pot pour a little vegetable oil
3, fried pork with cold water to cool, remove impurities on the skin of the pig, cut the pork into mahjong-sized pieces, cold water in the pot of water, add onions and ginger, beer to go fishy, cook the bleeding water, after cooking with cold water, wash with cold water to drain the water. 4, hot pan cool oil, cold oil pour pounded rock candy, small fire slowly stir fry the caramel color, pour into the cooked meat stir-fry over low heat to make the meat evenly colored, stir-fry to four sides of the golden brown.
5, add the white segment of the onion, star anise, sesame leaves, cinnamon ginger slightly stir-fried, stir-fried flavor poured into the beer, the beer should be completely did not over the meat.
6, boil and add the old pump color, cover the pot and simmer for half an hour, then add taro continue to simmer for half an hour.
7, out of the pot before adding salt to taste, sprinkle with chopped green onions on the plate can be.
Trivia; 1, the pork skin fried to charred, so that the burnt braised pork can achieve the effect of meat rotten skin does not rot, meat skin tendon, the skin is not easy to break, the meat complete molding. 2, beer instead of boiled water to burn meat, can effectively lift the grease of the pork, to remove the stench, the enzyme contained in beer can break down the protein in the pork, burnt out of the meat, flavorful. 3, the fruity flavor of the peel brought The fruitiness of the pork can be effectively suppressed, but also appetizing and unctuous. 4, taro starch, dietary fiber content is high, the absorption of pork fat, unctuous and laxative.