Practice:
1. Cut the pork belly into large squares, peel the taro and cut it into large triangles (or squares),
2. First put the taro in salt, chicken essence, white sugar, cooking wine and soy sauce and marinate for about 10 minutes.
3. Put the marinated taro into the steamer and steam for 10 minutes,
4. Pour into a plate for later use
5. Put oil in the pan and stir-fry sugar color, and pour in the chopped pork belly
6. The pork belly is a little colored. Pour the soy sauce, soy sauce, cooking wine, star anise, cinnamon, chili seeds, and hawthorn slices and stir-fry it to create a fragrance.
7. Add 7 water to the pork belly in the pot, cover with high heat and simmer for 10 minutes to collect the juice
8. Switch to a pressure cooker and cook over low heat for 10 minutes
9. Open the pressure cooker, pour out the braised pork, buckle it on the steamed taro, and sprinkle with chopped green onion
10. The braised pork with taro is ready. It smells so delicious
Braised pork with taro
By BettyHerzog
Recipe Recommendations
- pork belly 500 grams
- Taro 1000 grams
- oil three tablespoons
- salt two tablespoons
- chicken essence half a teaspoon
- white sugar a tablespoon
- cooking wine a tablespoon
- soy sauce a tablespoon
- soy sauce half a tablespoon
- octagonal 3 big ones
- cinnamon appropriate amount
- chilli seed a tablespoon
- Dried hawthorn slices 5 pieces
Steps for Braised pork with taro
1
500 grams of pork belly to spare.
2
Cut 1000 grams of taro into the skin and set aside.
3
Cut the pork belly into large cubes, peel the taro and cut it into large triangles (or cubes).
4
Add oil, salt, chicken essence, white sugar, soy sauce, and cooking wine to marinate for 10 minutes.
5
Put the marinated taro on a steamer and steam for about 10 minutes.
6
Place the steamed taro on a plate for later use.
7
Cut pork belly into large cubes for later use.
8
Heat oil in the pan, add white sugar and stir fry until sugar color, add in the cut pork belly and stir fry.
9
The pork belly is a little colored, that is, pour soy sauce, soy sauce, cooking wine, star anise, cinnamon, chili seeds, and hawthorn slices to stir-fry until fragrant, pour into a 7-water heat and simmer for 10 minutes to collect the juice, and use a pressure cooker (casserole) to simmer for 10 minutes.
10
It's time to pour out the red wrapped meat and put it on the steamed taro.
11
It's time to pour out the red wrapped meat and put it on the steamed taro.It smells so good！