Taro, also known as taro seedlings, taro Harvest, is specialized in long leaves, not long taro, in the countryside is more common. Today it happens to be sold in the market, I bought a catty back to fry meat, the flavor is very fragrant, very tasty, take a look at the practice of taro lotus fried meat.

Tools / materials

taro, lean meat, red pepper, garlic, peanut oil, soy sauce, salt

Prepare all the raw materials: taro lotus a catty, half a catty of lean meat, a red pepper.

A pound of taro looked a lot, but after processing, it is very little.

Taro first to tear off the outer layer of the coat, clean, cut into a slice across the knife, add the right amount of salt, pinch with your hands.

Because there is a lot of air inside the taro lotus, before frying, be sure to use salt to rub away the air inside, rub twice more.

After rubbing well, and then cleaned with water, pinch clean water, this is the taro has been dealt with.

A large bag of pinched just enough for two people to eat.

Lean meat clean, cut into thin slices, add the right amount of peanut oil, soy sauce, salt, ginger, marinate for a while.

Flatten and mince the garlic and set aside.

Heat the pan with oil, when the oil is hot, add the marinated lean meat and sauté.

Stir fry the lean meat for a few minutes, then add the taro lotus and stir fry evenly.

Then add the right amount of water, cover the pot and simmer.

Taro must be stewed to eat Oh, not cooked, eat up the tongue will be a little itchy, stew well, add red pepper, stir fry evenly.

The red pepper fried soft, you can get out of the pot, enjoy the fragrant and delicious taro lotus fried meat.