Stewed pork with taro in red sauce

Recently, I have been fascinated by Zhang Ailing's "Little Reunion" and stick in it whenever I have free time. I have the old problem of "blind Mount Tai"~
I packed it in my bag and watched it while riding the bus and watching it while eating. I packed it early at night and put it into the bed to watch it. This is the second time. Time is really squeezed out ~~ I sigh endlessly in my heart ~~ I strongly look forward to digging out "This Life and This Life" as soon as possible. I will study it again when I have time, and I will sigh with emotion about the gossip points ~~ ho ~~

Zhang Ailing was very thin and malnourished in her later years because she never cooked. A lesson from the past, hey ~

Recipe Recommendations

pork belly 250 grams
Taro 250g
geranyl 2 tablets
octagonal the 3
green onion appropriate amount
ginger slices appropriate amount
garlic cloves appropriate amount
salt 1 teaspoon
soy sauce 一小勺10ml
vinegar 30ml
white sugar a big spoonful

salty and sweet
stewed
half an hour
ordinary

Steps for Stewed pork with taro in red sauce

Cut the meat into 2 cm pieces, cut the chopped green onion, ginger slices and garlic cloves and mix. Put star anise and fragrant leaves into a seasoning bowl.

Put less oil in the pan, heat over low heat, add the pork belly and fry slowly for 2 minutes, until a little soy sauce, stir well.

Pour in the seasoning, stir fry evenly, then add boiling water to the surface of the meat.

Simmer for 40 minutes on low heat, finally add salt, stir well, and drain the soup.

Put out the meat for use.

Pour the oil into the pan, stir-fry the chopped green onion, ginger, garlic slices.

Add the small taro pieces, add a little soy sauce to add fragrance, and stir fry well.

Pour in the braised pork pieces and stir fry.

Pour in another bowl of seasoning, add water, and apply it to the surface of the taro.

Add a little starch and simmer over low heat until the soup is over.