Braised Pork Bone Taro

Name: Braised Pork Bone Taro
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: (Pig) 100g Brittle bones; 2 pcs garlic; 500g taro; a little carrot; Some salt; Some oil; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; a little Chicken noodles; 1 bowl Shimizu

by Easy to cook

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

There are also special choices for taro. The size is moderate, the body is uniform, the head is firm, the roots are small, and the meat is fine and white after cutting. Such taro is relatively fresh. If there are spots and dried up, do not buy it. You can also compare the weight when choosing taro. : Most of the lighter meat of the same kind of taro is glutinous, suitable for purchase. Most of the heavy ones will have the phenomenon of raw water, the ones that won't taste good no matter how they cook, it is best not to buy them. . . It is very important to know how to cook and to know a little bit of choosing ingredients. The quality of a dish is closely related to these levels~~

Braised Pork Bone Taro

1. Wash the taro, peel the garlic cloves and cut into thick slices

2. Cut the taro into thick pieces

3. Pour oil in hot pan, add garlic slices and sauté

4. Stir fry for a while

5. Fry until browned on both sides

6. Add taro and stir fry for a while

7. Pour in oyster sauce

8. Add Qingxuan soy sauce

9. Add salt and chicken powder and stir fry evenly

10. Add 1 bowl of water

11. Mix well and turn to high heat

12. Cover the pot and simmer for about 20 minutes. The soup juice is dried

13. Blanch the carrots, add them to the pot and stir-fry evenly.

Tips:
After frying, add water and simmer for about 20 minutes, so that the taro flour is waxy and the crispy bones also stick to the sweetness of the taro. Mix the flavors with each other~