Chinese Food
Braised taro with Rosemary
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It's the best way to eat Lipu Taro. I think it's just stewed meat, especially stewed pork. Steam the two ingredients together for 40 minutes. The glutinous taro absorbs the fragrance and oil of the streaky pork. Don't mention how delicious it is.
Cooking ingredients
Cooking Steps
Step1:Blanch the pork in cold water. Brush the old sauce on the skin after being fished ou
Step2:Pour the oil into the pot. Put in the streaky pork. The side with the skin of the meat faces down. Fry until the skin changes color, and then take out the cold water
Step3:Sliced pork slice
Step4:Taro peeled and slice
Step5:Pan fry taro slices until golden brown on both sides and serv
Step6:Mix cooking wine, raw soy sauce, old soy sauce, bean curd juice, garlic powder and sugar to make juic
Step7:Dip the pork and Taro in the seasonin
Step8:Put the ingredients in a steaming bowl in the form of a piece of meat and a piece of tar
Step9:Put the remaining taro in the bowl. Steam over high heat for 40 minute
Step10:Strain out the gravy. Pour the bowl into the plat
Step11:Pour the soup into the pot and boil it. Thicken it with water and starch. Pour it back on the meat surface
Step12:Sprinkle with scallion. Stir in the delicious taro and bring out the pot.
Cooking tips:1. Choose three layers of streaky meat, and the meat should be firm and square. 2. The fried meat skin is easy to splash oil. Pay attention to protect yourself from being scalded by oil. 3. The fried streaky pork is soaked in cold water immediately to make the pigskin elastic. 4. Taro must be fried until the skin is crisp and hard. It is not easy to be soft and rotten into mud when steamed. There are skills in making delicious dishes.
