Braised Pork and Taro Noodles
by Mei Jue Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Raw material map
2. Clean the pork belly and cut into 2 cm by 2 cm cubes for later use.
3. Add water, green onion, sliced ginger, cooking wine, and meat to a boil.
4. Remove the foam, remove the meat pieces and serve them on a plate.
5. Cut green onion into sections and slice ginger.
6. Let the pot sit on the fire, add 1 hand spoon of water to a boil, and add sugar to boil.
7. The syrup is boiled until it foams, and the moisture is reduced.
8. Add the meat and stir fry to color it so that the sugar color is evenly coated on the meat.
9. Add green onion, ginger slices, aniseed, cinnamon, angelica, grass fruit, cardamom and stir-fry evenly, then add braised soy sauce, cooking wine, and oyster sauce and stir-fry evenly. Then put in boiling water and boil.
10. Put the refined salt into the pressure cooker, close the lid, and put on the high pressure valve.
11. When the fire is boiled, the timer will start when the automatic valve deflates and the fire will be turned off for 10 minutes.
12. After the pressure cooker has cooled naturally, pour the meat and soup into the pot to boil, add the soaked taro noodles and simmer.
13. Turn off the heat when the taro flour is soft and the soup is exhausted.
14. Add monosodium glutamate and serve on a plate, sprinkle with coriander leaves and serve.
