Taro is an alkaline food with rich nutrients. It can prevent and treat cancer. It also has the effects of beautifying and blackening hair. It is a treasure for improving vegetarian food in autumn and winter.
Pig's tail is also called skin-beating, and Jiejie Fragrance. It consists of cortex and bone joints. The skin is more colloidal and heavy, and is rich in collagen, calcium, phosphorus, iron and other nutrients. Pig tail bone stew is also one of the good soups.
Braised pork tail with taro has the effects of nourishing yin and moistening dryness, replenishing blood, strengthening spleen and promoting digestion. It can neutralize acidic substances accumulated in the body and adjust the body's acid-base balance...
Braised pork tail with taro
By OvaRau
Recipe Recommendations
- salty and fresh
- burn
- an hour
- ordinary
Steps for Braised pork tail with taro
1
Prepare the ingredients.
2
Prepare taro.
3
Wash the pigtail and chop the small pieces. Peel, wash and slice ginger.
4
Bring water to the pot, add the pigtail, cook until there is no blood, pick up and wash, and drain the water.
5
Heat the pan, add white sugar; stir-fry the sugar.
6
Stir fry white sugar until it is ready to be shredded, pour in the pigtail, stir-fry well and color.
7
Add ginger and star anise and stir-fry until fragrant. Add appropriate amount of salt.
8
Add appropriate amount of cold water and bring to a boil over high heat; turn to low heat and simmer for 30 minutes.
9
Peel the taro, wash it, and cut into hob pieces for later use.
10
Cook the pig's tail until 80% done, add taro, add salt and pepper, stir well, and continue to simmer for 15 minutes.
11
Season the cooked taro and pig tails well, serve up and serve on a plate.