Braised Taro with Scallions

Name: Braised Taro with Scallions
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 4-5 taro; 3-4 roots Shallots; 5ml oil; 1 tablespoon lard; 2 tablespoons June Fresh

by Jin Beibei who loves to cook

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Today’s urban life is fast-paced. It’s a dog after a long day of work. It’s best to stay sluggish at home, but if you want to eat, just make a simple and delicious one!

Ingredients

4-5 Taro
3-4 roots Shallots
5ml Oil
1 tablespoon Lard
2 tablespoons June Fresh

Braised Taro with Scallions

1. Wash and cut

2. The lard melted, here I used the lard meat and deep-fried it.

3. Add taro and stir fry

4. Add water, fresh in June. The junexian should be put early so that the taro can fully absorb the soy sauce.

5. The taro is simmered on medium heat for 10-15 minutes. When the juice is not too fast, add the shallots and stir fry for 1 minute to let the onion fully melt into the pan.