Braised pork with Taro recipe-Chinese Food-best chinese food recipes-cooking food

Braised pork with Taro

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In my memory, braised pork always has a bright color. Even in the darkest time of life, it always gives people comfort. A bowl of delicious braised pork and a large bowl of white rice can not only bring children's laughter on the table, but also realize the most real and satisfying side of life. One dish, one meal. One family. Enough. Today, I sent taro as the fat absorption pioneer (of course, you can also change it into Chinese chestnut). After forcing out the oil in the streaky meat, the taro with full meat flavor will not only make the streaky meat fragrant but not greasy. Moreover, the taro will become more tender and delicious. It's better than the braised meat.

Cooking ingredients

Cooking Steps

Step1:Wash pork and cut into small pieces. The thickness is about 2cm. Don't be too thin or too thick.

Step2:Cold water in the pot.

Step3:Add a piece of ginger. Bring to a boil. Skim the blood.

Step4:Drain.

Step5:Wash taro, peel and cut into small pieces.

Step6:Small hot pot. Put the streaky pork into it. Small fire forces out the grease. Because streaky pork itself is rich in grease. If you use a non stick pot, you don't need to add extra oil. The braised pork will not be greasy.

Step7:Pick up the streaky meat.

Step8:Use the fried oil of streaky pork. Add in the sugar and stir fry. Ice sugar is mainly used to stir fry sugar. If you want to reduce sugar, you can not add it.

Step9:Stir fry the sugar brown. Add the garlic and stir fry.

Step10:Then pour in the streaky pork and continue to stir fry.

Step11:Add soy sauce and salt. Pour in some warm water. No ingredients. Use warm water as much as possible. If it's cold water, it will make the meat shrink. It will taste a little woody.