taro stew
By PiperSmith
Taro has a high nutritional value. The starch content in the tubers reaches 70%. It can be used as both food and vegetables. It is a tonic for all ages and young. It is a treasure of vegetarian food in autumn. There are many ways to eat taro, including boiling, steaming, simmering, roasting, frying, or stewing. The most common method in my family is to steam taro and dip it in sugar. Make a taro stew today. In the past, refined pork belly was used for stewing meat, but the children were still idle and fat. Today, they used the hind leg meat and added fermented bean curd to make the color redder and brighter.
Recipe Recommendations
- pig hind legs appropriate amount
- Taro appropriate amount
- chili appropriate amount
- cinnamon appropriate amount
- soy sauce appropriate amount
- aniseed appropriate amount
- rock sugar appropriate amount
- SUFU appropriate amount
- salty and sweet
- stewed
- half an hour
- ordinary
Steps for taro stew
1
Cut the pork into slices and blanch it in cold water.
2
Prepare the accessories.
3
Put a small amount of oil into the pan and add rock sugar.
4
Boil over low heat to change color.
5
Add the meat pieces blanched with water and stir fry well.
6
Add soy sauce, fermented bean curd and cooking wine and continue to stir-fry.
7
Add boiling water to cover the meat.
8
Add onion, ginger, cinnamon and pepper. Bring to a boil and turn to low heat and simmer until.
9
Wash the taro, peel the skin, and cut into slices.
10
When the meat is stewed until it is 70 ripe, add salt to the taro pieces, continue to stew until completely cooked, and add the soup over high heat.