Taro Five-flower Roast
Ingredients: soy sauce,salt,Taro,pork belly,white sugar,Jiang,garlic,octagonal,peppercorns
Recipe Recommendations
- pork belly 250 grams
- Taro one
- white sugar 1 spoon
- soy sauce 1 spoon
- octagonal of 2
- Jiang 1 small piece
- garlic 1 clove
- peppercorns appropriate amount
- salt appropriate amount
- sweetening
- fried
- half an hour
- ordinary
Steps for Taro Five-flower Roast
1
Rinse the pork belly with clear water and place it in a soup pot. Put half a piece of ginger, 1 star anise, and a few pepper grains into the pot at the same time. Add water and cook the meat for 15 minutes, remove and cool (skimming off the foam halfway).
2
Taro...
3
Peel the taro and cut it into 2cm square pieces.
4
Minced ginger and garlic.
5
Cooked pork belly.
6
Cut the cooked pork belly into pieces (the same size as taro pieces).
7
Put appropriate amount of oil in the pan and cook it until it is 50% hot. Add white sugar over medium to medium heat and stir fry with a shovel. When rich golden bubbles appear, add the pork belly and stir fry until it is colored.
8
Add minced ginger and garlic, pepper grains, and star anise, pour in soy sauce, and stir-fry the pork belly until fragrant.
9
Pour boiling water over the meat pieces, bring the soup to a boil over high heat, then turn to medium to medium heat, cover, and slowly simmer for half an hour until the soup is dry and the meat pieces are ripe.
10
Add the taro along the edge of the pan, turn the meat over the taro, add water that has not passed the taro, cover and simmer for 15 minutes until the taro is soft and glutinous, add salt, turn to high heat, and drain the remaining soup.Taro Five-flower Roast Make Tips
Jane's hands are really sensitive to this rough, thick-skinned stuff. It's not just taro—her hands even sting after cutting green bell peppers. So, it's best to wear gloves when peeling taro, otherwise the itching will be unbearable.