Chinese Food
The most homely and delicious
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Autumn is the season for eating taro. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene and other nutrients. It's cooked together with braised pork. It's a very common dish. But it's also the most delicious and homely flavor.
Cooking ingredients
Cooking Steps
Step1:Blanch meat in cold water. Slice ginger. Slice scallion. Slice garlic.
Step2:After taro is bought, wash the mud off the surface and boil it for 10 minutes. Peel directly by hand after cooling.
Step3:Hot oil in a cold pot.
Step4:Stir fried onion, ginger and garlic.
Step5:Add a spoonful of ice sugar. Stir fry.
Step6:Stir fry the meat.
Step7:Stir fry until the color is on.
Step8:Add a tablespoon of Laodou.
Step9:Add a spoonful of soy sauce.
Step10:Add two spoonfuls of cooking wine.
Step11:Stir fry until the oil is out.
Step12:Add water without meat.
Step13:Cover the pot. Boil over high heat and turn to medium heat for 20 minutes.
Step14:Add taro and mix well. Cook for another 10 minutes or so.
Step15:Add 1.5 teaspoons of salt halfway.
Step16:A little chicken essence.
Step17:Done
Step18:Sprinkle with scallion. Take a good picture ~
Cooking tips:1. Pork. I bought pork with skin and hip. I can buy pork with streaky pork if I like fat. According to my personal preference. 2. Taro should be boiled first and then peeled. There will be no peeling when it is raw. The hands are very itchy. 3. Stir fried sugar color. If there is no ice sugar, it will be omitted. Add white sugar when stir frying meat. The taste has little effect, but the coloring effect is not so bright. There are skills in making delicious dishes.
