Braised Pork with Mei Cai and Taro

Name: Braised Pork with Mei Cai and Taro
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g pork; 1 bowl Mei Cai; 2 pcs taro; 15g oil; 1.5g salt; 15g Sugar; 1g pepper; 2 pcs star anise; 10g ginger; 25g Garlic cloves

by Xiancao'er

4.8 (1)

Favorite

3

Difficulty

Easy

Time

1h

Serving

4

Plum dried vegetables are often used for steaming, braising in oil, and boiling soup. The food can relieve heat, clear the viscera, and stimulate the appetite.
After the taro is stewed, the soup will become thicker, and the taro can easily absorb the soup of other ingredients and taste better.

Braised Pork with Mei Cai and Taro

1. Prepare the ingredients.

2. Wash and cut the pork to absorb moisture; wash and soak the dried plums; peel, wash and cut the taro; slice ginger and smash the garlic for later use.

3. Heat in a pan, add teaspoon of oil, pour in sugar, and stir-fry continuously.

4. Stir-fry the white sugar until it has a small bubble and just before pulling the wire, pour the pork and stir fry quickly to avoid sticking to the pan.

5. Add ginger, garlic and star anise and continue to fry until the pork is oily.

6. Stir-fry until the pork is red and shiny, and the sugar color is good. Add salt, add appropriate amount of water along the side of the pot and bring to a boil over high heat. Simmer on low heat for 50 minutes.