Name: Which One is Better, Meat or Taro?-braised Pork with Taro
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Small taro; Some Salad oil; Some Soy sauce; Some crystal sugar; Some Cooking Wine; Some star anise; Some Chicken Bouillon Powder; Some ginger; Some garlic; Some Bay leaf; Some salt

Which One is Better, Meat or Taro?-braised Pork with Taro

by Beautiful home

4.7 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

When I saw a piece of beautiful pork belly, my first thought was to use it to make braised pork. Hehe, simple and traditional methods can bring invincible taste.

My family is not very greasy, so the good meat I said is basically layered, fat, less fat, and more lean. I am quite satisfied with the one I bought this time. I forgot to take a close-up of it, but the first one soaked in water should be It can be seen that the fat part is seldom and thin. The cooked meat does not feel greasy in the mouth. With the addition of chopped taro, the taro absorbs the richness of the gravy, and the flour and waxy are delicious. , Put a pot on the table, first pick taro and then eat the meat, I really don’t know which one is better. "

Which One is Better, Meat or Taro?-braised Pork with Taro

1. Wash and cut the pork belly that you bought back, soak in clean water for 30 minutes, changing the water several times in between.

2. After washing the taro, peel off the skin.

3. Put a little oil in the wok, not too much oil, put the pork belly in a low heat and stir-fry slowly, so that the oil in the meat can be stirred out.

4. After frying out the oil, add a spoonful of cooking wine and continue to fry.

5. Add a spoonful of dark soy sauce and a spoonful of light soy sauce.

6. Add a small piece of rock candy after coloring.

7. Pour boiling water, and the amount of water should flood the surface of the material.

8. Add sliced ginger, garlic, star anise, bay leaves and stew together.

9. Bring the soup to a boil over medium heat, then cover, and simmer on low heat.

10. When the meat is simmered for about 7 minutes, add the small pieces of taro.

11. Continue to cover and simmer over low heat.

12. When the meat and taro are cooked, turn on high heat to thicken the soup, then add a little salt and chicken essence to taste.

Tips:
1. Pork belly has its own fat, so don’t put too much oil when frying. Slowly stir in a small fire to force out the oil in the meat itself. Pour out a large amount, so that it won’t be greasy and good for your body. .

2. Be sure to add boiling water to the stew water. Using cold water will tighten the meat in the pot and make the taste harder.

3. After adding the taro, do not turn it frequently. If you need to stir, just turn the pot. Otherwise, it will be easy to mash the taro and turn it into a paste.