Name: Taro Meat
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 250g taro; 300g Pork belly; 2s rape; 1 tbsp South milk; 1 tbsp Oyster sauce; 1 tbsp Soy sauce; 1 teaspoon Corn flour; 1 star anise; 1 stage shallot; 2 tablets ginger

Taro Meat

by He Xiaohe

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

A few days ago, I bought 5 large taro, said to be fragrant taro. The Lipu taro imported from Guangxi has been improved and the quality is better. My husband likes to eat Lipu taro. Once we were in Guangxi, he always ate the taro with pork, saying it was delicious. If the family likes it, you must give it to him. The taro meat in Guangxi uses white fermented bean curd, which is one of the three treasures of Guilin. Soy sauce is not added. The finished product is white. But as a northerner, I still like meat dishes with red and bright colors, which seems to be more appetizing. In addition, there is only a bottle of southern milk at home, not even fermented bean curd, so this is a copycat version of taro meat which is more in line with the family’s taste.
Still have to talk about this fragrant taro, there is no fiber in it, especially after frying, the taste is soft and waxy, powdery, very delicious, neutralized the fragrant meat, and it is very delicious. Moreover, taro is an alkaline food, which can adjust the acid-base balance of the human body, beautify the skin, and black hair; it has high nutritional value and is suitable for all ages. It can increase appetite, help digestion, and enhance the body’s immune function. It can be used to prevent cancer. Commonly used medicinal diet staple food; rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, B vitamins, saponins and other ingredients, with high fluorine content and clean teeth The role of anti-caries and tooth protection.

Taro Meat

1. Cut the pork belly into pieces, add cold water to the pot, add ginger slices and star anise and cook together. After boiling, cook for about 5 minutes until cooked.

2. Take out, wash and let cool

3. 1:1 ratio of honey and water, brush evenly on the pork belly and dry the water

4. One taro, cleaned and peeled

5. Cut into evenly thick slices, please ignore my knife skills

6. Heat up the oil pan, put the taro slices in and fry until golden on both sides

7. The meat that has been brushed with honey water is also put in for frying. It is a bit scary at this time, and oil will splash out. Please be careful

8. Fried taro slices and meat

9. Cut the fried meat into slices of the same thickness as the taro slices

10. Oyster sauce, light soy sauce, sugar, salt, garlic, and southern milk are made into a sauce. I didn’t add salt. Oyster sauce, light soy sauce and southern milk all have salt. There is only southern milk at home. If there is fermented bean curd, use fermented bean curd. Up

11. Find a bowl, put a piece of taro and a piece of meat

12. Pour the sauce on it

13. Put the bowl with the meat and taro in the rice cooker, select the steaming function, and steam for about one and a half hours. After steaming, place a plate on the bowl and press it upside down. Place the 2 Kao stalks around and wait for the meat. It’s delicious to mix it with the soup after eating it, it’s not wasted at all