1. Braised taro pork belly?
The combination of taro and pork belly tastes particularly delicious. Its method is very simple, and few ingredients are prepared. We just need to prepare the following ingredients: appropriate amount of pork belly, taro, onion, ginger and garlic and various seasonings. Wash the pork belly, cut it into large pieces and put it on the plate for later use. Cook taro with water, peel it and put it on a plate for later use. Dice onion, slice garlic and shred ginger. Stir-fry pork belly in oil until fragrant, then add light soy sauce, dark soy sauce, oyster sauce and pepper, stir well, add clear water and bring to a boil, and simmer for about 20 minutes, then add the cooked pork belly.
Second, steamed taro.
Steamed taro dipped in seasoning is also delicious. We just need to steam the taro in a steamer, and then prepare the soup with appropriate amount of soy sauce, soy sauce, chicken essence, appropriate amount of oyster sauce, sesame oil, pepper and Chili noodles. Peel the cooked taro and eat it on the soup. It tastes really good.
The third is to make dumplings with taro, in jiaozi, Bao Butong.
Usually, jiaozi we eat is jiaozi, jiaozi or beef jiaozi. Few people will eat jiaozi made of taro. Bian Xiao will teach you how to make taro dumplings today. We prepare a proper amount of taro, steam it, peel it and grind it into mud, add sweet potato starch and knead it into dough, cut carrots into pieces, chop pork, stir it evenly with salt, chicken essence, pepper, soy sauce and eggs to make stuffing, and roll the dough made of taro into dough.