braised pork with taro
Ingredients: soy sauce,Taro,pork belly,water starch,cooking wine,garlic,vinegar,sugar,dried chili,dried vegetables
Recipe Recommendations
- pork belly 1 block
- Taro one
- dried vegetables 1 small
- garlic 1 clove
- dried chili one
- soy sauce appropriate amount
- cooking wine appropriate amount
- vinegar appropriate amount
- sugar appropriate amount
- water starch appropriate amount
Steps for braised pork with taro
1
Soak the dried vegetables in clear water for half an hour, drag the water dry and cut into dice, and dice the dried peppers and garlic into dice.
2
Peel, wash and slice the taro, marinate with a little soy sauce and salt for 30 minutes.
3
Add water to the pan to boil, add a little cooking wine, add pork belly and cook for 30 minutes.
4
Remove and cool, apply a little soy sauce to color.
5
Put the oil in a hot pan, add the pork belly and fry the skin side down until the skin bubbles.
6
Remove and let cool.
7
Cut the meat evenly into slices.
8
Place the meat on the plate with the skin side down.
9
Heat the oil in a hot pot, add dried peppers and garlic grains and saute until fragrant.
10
Pour in the dried vegetables and stir fry for a while.
11
Add a little soy sauce, cooking wine, sweet and sour, stir well, then add some water to boil for a while.
12
Spread half of the dried vegetables on top of the meat.
13
Then spread the taro slices.
14
Finally, spread the other half of the dried vegetables on the taro.
15
Add water to another pot and bring to a boil. Put the meat in and steam for 1 hour.
16
Pour out the soup from the steamed meat into the pan.
17
Take a plate and turn the meat upside down.
18
Boil the soup and pour in water and starch to thicken.
19
Pour the soup onto the meat.