Braised Pork with Small Taro
1.
Wash and drain the pork belly, cut into small pieces
2.
Garlic cloves and ginger are peeled separately, flattened or sliced
3.
Wash the dried taro and drain the water
4.
Heat the pan, pour the pork belly and stir fry to get the fat
5.
Add garlic cloves and ginger and continue to fry for a while
6.
Pour the dark soy sauce, add oyster sauce
7.
Add rock sugar and salt
8.
Pour the cooking wine and mix well
9.
Pour in the taro and stir-fry for about 1 minute, so that the surface of the taro and pork belly is browned
10.
Pour in an appropriate amount of water, soak the surface of the ingredients
11.
Cover the pot, heat until the ingredients boil, turn to medium heat and simmer for about 30 minutes
12.
Cook until there is a little bit of soup left, add the southern milk (crush the southern milk with a spoon, add some water to make the southern milk), stir-fry evenly, put on a plate, sprinkle some chopped green onion or chopped celery.
Tips:
Food Tips: Stir-fry the pork belly first to get a fragrance, then pour the taro and continue to stir-fry. Soy sauce, southern milk, and oyster sauce all have a salty taste, so don't add too much salt.