Taro Pork
Resistance
Clean teeth and prevent cavities
Prevent cancer
Fatty liver
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Detoxification
Calcium supplement
Ingredients
Main ingredients
250 ??grams of taro
300 grams of pork belly
2 rapeseeds
Accessories
Southern milk
1 tablespoon
Oyster sauce
p>1 tablespoon
Dark soy sauce
1 tablespoon
Cooking flour
1 teaspoon
Star anise
1 stalk
Onion
1 section
Ginger
2 slices
How to make braised pork with taro
1.
Cut the pork belly into pieces, add cold water to the pot, add ginger slices and star anise and cook together. After boiling, cook for about 5 minutes until cooked. OK
2.
Drain, wash and let cool
3.
Mix honey and water 1:1, put in pork belly Brush it evenly and let it dry
4.
One taro, wash and peel it
5.
Cut it into thick slices Even slices, please ignore my knife skills
6.
Heat the oil pan, put the taro slices in and fry until golden on both sides
7.
The meat that has been brushed with honey water is also put in and fried. It is a bit scary at this time, there will be oil splashing out, please be careful
8.
Fried taro slices Japanese meat
9.
Cut the fried meat into slices of the same thickness as the taro slices
10.
Oyster sauce , light soy sauce, sugar, salt, minced garlic, and southern milk juice to make a sauce. I didn’t add any salt, and it was ok. Oyster sauce, light soy sauce, and southern milk juice all have salt. I only have southern milk juice at home. If you have fermented bean curd, just use fermented bean curd.
11.
Find a bowl and place a piece of taro and a piece of meat
12.
Pour the sauce on it
13.
Put the bowl with meat and taro into the rice cooker, select the steaming function, and steam for about an hour and a half. After steaming, cover the bowl with a plate and turn it upside down. Okay, boil 2 Kao and put them around. When the meat is finished, mix it with the soup and it will be delicious. No waste at all
Picture of the finished product of taro braised meat
Cooking tips
Be careful when frying meat and add enough water when steaming.