Materials

400g pork, Lipu taro 230g, 20g green onion, 20g ginger, 1 dry chili pepper, 1 slice of sesame leaf, 2 Chenpi, 1 cinnamon, 1 star anise, 10 pepper, 3 tablespoons of cooking wine, 2 tablespoons of soya sauce, 20g of icing sugar, a little bit of salt.

Practice

1, taro peeled and cleaned cut rollerblade block, pork cut into cubes, ginger cut into pieces, green onion cut into sections.

2, the pot of water boiling, down into the meat, add 2 spoons of cooking wine and half of the onion ginger, blanch a 5 minutes and then fish out, and then use hot water to blanch the meat surface of the foam rinse.

3, the blanched and drained pork into a clean pot, no oil, low heat frying, frying until the surface of the meat is a little browned, pork fat stirred out, stirring out the excess oil out

4, add 2 tablespoons of soy sauce and continue to stir-fry until the meat color.

5: Add the cooking wine and the other half of the green onion and ginger, dried chili peppers and various spices.

6: Continue to stir-fry until fragrant and the shallots turn burnt.

7, add boiling water that is more than enough to cover the pork, and a piece of rock sugar, cover the pot with a lid, bring to a boil over high heat, turn down the heat and simmer for about 40 minutes.

8, and then add taro, continue to stew for about 20 minutes, the last big fire juice, according to the salty and sweet taste add the right amount of salt.

Li Pu taro five-flower meat practice two,

five-flower meat

materials

materials: taro half, five-flower meat 200 grams, half of green and red peppers, celery 1, green onion, ginger, a little garlic

thickening sauce: old soy sauce, Guilin curd juice (spicy), five-spice powder, sugar, cooking wine, cornstarch, chicken essence, salt

practice< /p>

1, taro cut into small pieces, into the pot steamed. Pork, green and red bell peppers and celery cut, chopped green onion.

2, burning hot oil, into the pork stir-fry until oil, add steamed taro, green and red peppers and celery, stir-fry a few times, put salt, chicken essence, and then thickened with a good gravy, a little cover the lid of the pot to simmer for a while.

3, and then put on the chopped green onion can be loaded into the dish, on the table