Braised Taro with Dried Plums and Vegetables

Name: Braised Taro with Dried Plums and Vegetables
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g Dried plum; 300g taro; 50g Pork belly; 3g salt; a little Chicken Essence; 5g ginger; 5 cloves garlic; 1 tsp Cooking Wine; 2 tablespoons Soy sauce; 2 tablespoons Scallion Crisp; 500ml Broth; 3g Sugar; 2 pieces Shallots

by A clear food world for birds of paradise

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

Today, the bird did not include chili in this dish. When taking pictures, I picked some red chopped chili on it for good looks. That's it. A very delicious dish-dried plums with vegetables and taro, I hope everyone likes it!

Braised Taro with Dried Plums and Vegetables

1. The dried plums are soaked in warm water for half an hour to 1 hour, and the hard rods are selected to wash off the sand and dust

2. Wash the taro and cut into small pieces

3. Cut shallots into small pieces, garlic into cubes, ginger into small pieces

Braised Taro with Dried Plums and Vegetables recipe

4. Pork belly cut into small strips

5. Add oil to the pan, fry fragrant ginger and garlic

6. Pour the pork belly strips and stir-fry for a while until the pork belly is slightly oily

7. Add the plum sauce, dark soy sauce, light soy sauce, cooking wine and stir fry for a few minutes

8. Add dried plums and taro, stir-fry well, then add the crispy onion, broth, salt, sugar, and turn to medium-low heat for about 40 minutes.

9. When the soup is reduced to a quarter, then stir-fry on high heat to collect the juice, sprinkle with chopped green onion and chicken essence and stir well.