Taro Stew

Name: Taro Stew
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork hind leg; Some taro; Some chili; Some Green onion ginger; Some Cinnamon; Some Soy sauce; Some Aniseed; Some crystal sugar; Some Fermented bean curd

by West Horse Gardenia

4.7 (1)

Favorite

18

Difficulty

Normal

Time

30m

Serving

2

The nutritional value of taro is very high. The starch content in the tuber is as high as 70%. It can be used as food and as a vegetable. It is a tonic for both young and old. It is a treasure for vegetarians in autumn. There are many ways to eat taro, including boiled, steamed, simmered, roasted, roasted, fried, or braised. The most common way to eat in my family is to steam the taro and dip it in sugar. Make a taro stew today. In the past, refined pork belly was used for stew, but the child was still fat. Today, the hind legs are used, and the fermented bean curd is added to make the color brighter. "

Ingredients

Some Pork Hind Leg
Some Taro
Some Chili
Some Green Onion Ginger
Some Cinnamon
Some Soy Sauce

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Some Aniseed
Some Crystal Sugar

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Some Fermented Bean Curd

Taro Stew

1. Cut pork into pieces and blanch in a pan under cold water.

2. Prepare accessories.

3. Put a small amount of oil in the pot and put rock sugar in it.

4. Simmer the color on a small fire.

5. Add the blanched meat and stir-fry evenly.

6. Add soy sauce fermented bean curd cooking wine and continue to stir fry.

7. Put the meat in boiling water.

8. Add green onion, ginger, aniseed cinnamon and chili. Bring to a boil and simmer until low.

9. Wash the taro, peel and cut into pieces.

10. When the meat is simmered, add salt and taro chunks when it is ripe. Continue to simmer until it is fully cooked. Then the soup can be heated over high heat.