Chinese Food
Braised pork with Taro
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Soft and glutinous taro. It's sticky and sweet. It's just steamed and delicious. But not all taros. They are so delicious that people shake their heads. Among all taros, my favorite is betel nut taro (Lipu Taro). It has delicate meat, rich nutrition and unique flavor. It was also listed as a tribute in the Qing Dynasty. Because it's so delicious. So whether it's steamed, boiled, fried, soup or dessert, I still want to eat it. What's the best way to eat? No best food. Only better food.
Cooking ingredients
Cooking Steps
Step1:Big, white and soft are all good betel nut taro. After cutting, we can see that it is covered with small red tendons.
Step2:After peeling, cut into slices of the same thickness and size as the streaky pork. Explain - the rest of the leftovers are not exported. Some of them are steamed and dipped in sugar. Some of them are diced and cooked in sou
Step3:Mash the beancurd and beancurd juice. Mix the wine, soy sauce, sugar and salt evenly. Put in the streaky pork and mix well. Marinate for at least 2 hours. The longer the time, the better the taste
Step4:Then, in the order of a piece of taro and a piece of streaky pork, the taro should be put in the plate in turn. The starting point and the ending point should be the backer . Otherwise, streaky pork is easy to fall. Drizzle the rest of the sauce. Put in the steamer and cook until the taro is soft and waxy. The pork is crisp and soft. If the visual judgment is not good, just take a chopstick and poke it in an inconspicuous place.
Step5:After steaming, pour the steamed soup back into the pot. Cook until it is thick. Then pour it on the surface. At last, make embellishment with boiled vegetables.
Cooking tips:The right way to eat taro with meat is to have a piece of taro and a piece of meat with meat. The taro with flour just solves the greasiness of colorful meat. It's so-called. You have me in you. I have you in me. This pair of food model CP. will show your love and guess where you want to ask for the taro with areca. Taobao Taobao Taobao. In fact, there are many ways to make taro meat. This time, sister Huashi made a healthy and simple version. The taste is primitive and light. It's suitable for novices and lazy people. The complex version is to make minced pork with soy sauce. First marinate it with soy sauce for 10 minutes. Then use toothpick to make a hole in the meat skin (to remove the greasy). Then fry it in the oil pan until it is colored. After pulling it out, immediately immerse it in cold water to increase Q elasticity. Peel taro and slice it. Fry it in oil pan. Put the pork and taro into the plate. Pour the sauce with soy sauce, cooking wine, sugar, water, star anise and garlic. Steam for 40 minutes. Stew steamed with black sauce. Thicken the sauce
