Braised Pork with Taro
by Enron ar
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Cut and wash the pork belly into large pieces, blanch it in the pot, add a spoonful of cooking wine to remove the fishy, rinse after blanching, and drain the water.
2. Put a little oil in the pot and stir-fry the sugar color with rock sugar
3. When the sugar color turns into a burnt yellow, and when there are tiny bubbles, pour a little boiling water so that the sugar color will not stick to the bottom of the pan
4. Pour the blanched meat into the pot and stir fry
5. At the same time, add seasonings to adjust the flavor (our dosage is: 500 grams of meat, 2 tablespoons of light soy sauce, one tablespoon of oyster sauce, one tablespoon of Lee Kum Kee braised sauce, half a teaspoon of vinegar, one tablespoon of dark soy sauce, and half a bowl of rice wine), salt and chicken essence at the end.
6. Stir all the seasonings evenly
7. Turn into a casserole and stew, spread the scallions and ginger slices on the bottom of the pot
8. Put the meat in, pour the rice wine
9. Add enough water at one time, turn to a low fire after the high fire is boiled
10. Simmer on low heat for 2 hours (you can also use a pressure cooker, after the high heat is boiled, keep on low heat for 15 minutes, but the difference is that the meat stewed in a casserole is more waxy and less greasy)
11. After 2 hours, the meat is very soft and rotten. Finally, pour the taro in, cover with a lid and cook for 10-15 minutes. Cook until the taro is soft and rotten, then turn off the heat, season with a little salt and chicken essence, and serve.
