Taro and Bean Curd Pork Stew

Ingredients ?

Taro 300g

Pork 300g

Scallion

Ginger

Wang Zhihe large curd two

Ice sugar a small

Soy sauce a spoon

Wine a half a spoon

The taro curd meat casserole method

Taro curd meat casserole

The taro curd meat casserole method

The taro curd meat casserole method

The taro curd meat casserole is the best way to prepare the meat casserole, but it's not the best way.

1. Peel and wash taro and cut into pieces, standby.

2. Boil water over high heat, cut large pieces of pork and blanch it.

3. Put the oil in the pot, boil and turn to low heat, put the rock sugar, slow simmering sugar color!

4. Stir fry the sugar color, put the pork and taro, green onion, ginger, cooking wine, soy sauce to medium heat and stir fry evenly.

5. two pieces of curd with a little curd juice with a spoon into a paste.

6. Pour into the curd juice, stir fry evenly, stir fry flavor!

7. Add water not over the meat with taro, high heat boil, low heat stew for an hour!

8. The last juice, if you have a lot of high-flame juice, be sure to diligently turn the pot, or taro is too sticky and easy to paste. I stewed 10 minutes more, almost paste!

Tips

Be sure to diligently turn the pot, taro is too sticky easy to paste the pot!