Braised Bone Stew with Taro

Name: Braised Bone Stew with Taro
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some bone; Some taro; Some oil; Some salt; Some Oyster sauce; Some Cooking Wine; Some ginger; Some Black pepper; Some Garlic leaves; Some Soy sauce

by Zhao Zhao.

4.8 (1)

Favorite

4

Difficulty

Normal

Time

1h

Serving

2

Taro is rarely eaten in our family. The texture is powdery and waxy, and the stewed noodles are delicious! "

Braised Bone Stew with Taro

1. Boil the bones to remove the blood foam, peel the taro and wash for later use.

2. Put the ginger slices into the bones and stir-fry, add salt, oil, cooking wine, soy sauce, black pepper and fry for a while, then pour water and bring to a boil.

3. Boil one-third of the bones in water, pour into the cut taro, simmer over medium heat, put garlic leaves before collecting the juice, and serve it on a plate (if you are busy, forget to take the picture for the plate).