Farmhouse Sour Taro Lotus

Name: Farmhouse Sour Taro Lotus
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 200g Sour taro lotus; 160g Pork (fat and lean); 1 Red pepper; 2 cloves garlic; 1 teaspoon Soy sauce; 1 Garlic leaves; 10ml Cooking oil

by Changsha Xiang Shi Ji

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

I believe that many people have eaten taro, but many people have not eaten it, and they don't even know what it is and can be eaten. There are many types of taro. Most of the taro grown in Hunan is grown in paddy fields (drains). The taro we usually eat is the stem buried in the mud, and the purple-red branches and leaves that grow on the stem and are exposed are called "Taro Lotus Stem", which can reach about 2 meters high.
Li Shizhen wrote in "Compendium of Materia Medica": "Taro stems, pungent, cold, slippery, non-toxic, relieve troubles and stop diarrhea. Treat pregnant women for depression and fetal movement. It is mostly used as a diet therapy for warming the stomach and relieving pain." Not only for medicinal purposes, but also as a delicacy on the table.
The taro lotus stems are harvested, pinched off the leaves, washed clean and cut into sections, drained and put in salt, then put in a jar and sealed for a period of time to make the sour taro lotus, also called puyu lotus. This is one of the jar dishes that many people in Hunan liked very much when they were children. It is delicious in color, crunchy and appetizing, and it will never tire of eating. Nowadays, this dish can only be eaten in farmhouses or some distinctive Hunan restaurants. Today I’m going to introduce you to the small fried farmhouse sour taro lotus

Ingredients

Farmhouse Sour Taro Lotus

1. Soak Bu Yu He in cold water for about 15 minutes, then wash 3 times, drain and set aside. Cut the meat into small pieces to separate the fat and lean meat. You can also use the pork belly directly. Cut the pepper into circles, slice the garlic, cut the garlic leaves and set aside

2. Heat the pot, pour the bu yam lotus, stir fry, and fry the jars in the bu yam lotus. After the taro and lotus are fried and dried, put it out on a plate

3. Pour a small amount of edible oil into the pot, after the oil is heated, add the fat and fry

4. When the fat is fried to a level acceptable to you, pour in the meat and stir fry for about 1 minute

5. Set the meat aside, add garlic and chili and stir-fry for about 1 minute

6. Pour the taro lotus and stir fry for a while, then add garlic leaves

7. Put in a small amount of cold water, after the water is boiled, drizzle a little light soy sauce, pick up the pot and set

Tips:
Pork belly can be used directly, and the taste is very fragrant; the taro lotus is relatively salty, even after soaking and washing, there is no need to add salt

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