Stewed pork belly with taro
Ingredients: salt,coriander,pork belly,rock sugar,soy sauce,onion,Jiang,soy sauce,pepper,peanut oil,star anise
Recipe Recommendations
- pork belly 80 grams
- Jiang 4 tablets
- coriander appropriate amount
- onion 1 segment
- pepper About 20 capsules
- star anise of 2
- rock sugar 1 block
- soy sauce 1 scoop
- soy sauce half a spoonful
- salt 1 flat spoon
- peanut oil 1 scoop
Steps for Stewed pork belly with taro
1
Wash Lipu taro.
2
Cut taro into small cubes.
3
Cut pork belly into squares as big as taro.
4
Cook pork belly pieces in boiling water for a few minutes, remove and set aside.
5
Prepare the seasoning and slice the ginger.
6
Put the oil in a hot pan, fry the pepper first until it smells, and take it out and use it.
7
Add ginger slices and rock sugar and stir-fry.
8
After the rock sugar melts, add the pork belly and stir fry.
9
Stir fry the meat until it turns yellow, add light soy sauce and soy sauce, stir fry, color, and add hot water.
10
Add spring onions and anise, and add salt.
11
Pour in taro pieces, bring to a boil over high heat for a few minutes, and turn to low heat.
12
After the soup is dried, remove the seasoning.
13
Be careful when you take out the pan. The taro is soft and rotten. It is not advisable to stir hard with a shovel and sprinkle with some minced coriander to decorate.