Chinese Food
Taro and preserved meat casserole
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Winter is a good season for eating preserved meat and taro. Taro is rich in calcium, phosphorus and other trace elements, which can enhance the immune function of human body. Taro can strengthen the spleen, benefit the stomach, and nourish the middle and Qi. Maybe it's dry in winter. There's oil in the cured meat. The oil in the cured meat moistens the taro flour. I make this dish. After serving it, my family is eager to taste it. They can eat up as much as they can. -
Cooking ingredients
Cooking Steps
Step1:The ingredients used to make this dis
Step2:Taro peeled and sliced. Sliced bacon and sausag
Step3:Add bacon and shredded ginger. Stir fry over low heat.
Step4:Stir fry bacon into oil. Stir fry bacon into oil
Step5:Put in taro. Taro doesn't need to be fried.
Step6:Put in the sausage slices. Then put in the raw sauce and 1 bowl of water. Cover and simmer with a small fire
Step7:The water is about half of the ingredients. Cover and simmer for 10 minutes
Step8:Braised taro. This dish is read
Cooking tips:Wear gloves when peeling taro to prevent allergy. There are skills in making delicious dishes.
