taro roast pork
By RasheedAuer
Ingredients: Douban,chicken essence,salt,fennel,white sugar,cooking wine,soy sauce,onion,Jiang,garlic,octagonal,oil,cinnamon,pepper,pepper,geranyl,Sanna,Baikou,Taro,three-line meat
Recipe Recommendations
- Taro 2 pounds
- three-line meat 1 kg
- oil appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- cooking wine appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- Douban appropriate amount
- Sanna appropriate amount
- octagonal appropriate amount
- Baikou appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- fennel appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- slightly spicy
- burn
- half an hour
- ordinary
Steps for taro roast pork
1
Prepare two kilograms of taro.
2
Peel and wash the taro and cut it into slices. (You can also cook it in a boiling water pot for 5 minutes to make the skin easier to peel)
3
One pound of third-line meat, a little fatter is better.
4
Wash and remove hair, cut into pieces, add salt, soy sauce, cooking wine, pepper, and pepper grains and marinate for 15 minutes.
5
Put the oil in the pan and heat it, put the marinated meat into the pan and fry until the lard is extracted, the color turns yellow, and fish out for later use.
6
Leave the oil in the pan and put the taro into the oil pan and fry it.
7
Fry until the color turns yellow, remove and control the oil.
8
Wash sesame, star anise, cinnamon, fragrant leaves, ginger, fennel, cardamom, and pepper and place them in a small bowl.
9
Put the oil in the pan and heat it, add the white sugar and cook.
10
Cook until the white sugar bubbles (quickly). This step is to color the sugar.
11
Immediately add watercress and spices in a small bowl and stir fry until fragrant.
12
Pour in the fried taro and meat and stir fry. Add two bowls of stock (add water directly without stock) and bring to a boil. Add garlic and cook slowly over medium heat. (If you like spicy food, you can add dried peppers).
13
When the taro is cooked until it is ripe, add in the chicken essence and appropriate amount of salt, remove and serve on a plate, and sprinkle with chopped green onions.