Braised pork and taro powder
Overview
How to cook Braised pork and taro powder at home
Tags
Ingredients
Steps
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Raw material picture
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Clean the pork belly and cut into 2 cm by 2 cm cubes for later use.
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Set the pot over high heat, add water, green onions, ginger slices, cooking wine, and meat cubes and bring to a boil.
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Beat off the foam, remove the meat pieces and place on a plate.
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Cut green onion into sections and slice ginger.
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Put a clean pot on the fire, add 1 hand spoon of water to boil, add sugar and simmer.
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Boil the syrup until it bubbles, the water content is reduced, and it turns brown.
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Add the meat pieces and stir-fry until the sugar color evenly coats the meat pieces.
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Add scallions, ginger slices, aniseed, cinnamon bark, white peony root, grass fruit, and cardamom and stir-fry evenly, then add braised soy sauce, cooking wine, and oyster sauce and stir-fry evenly. Then put in boiling water and bring to a boil.
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Add refined salt, pour it into the pressure cooker, cover it, and put on the high-pressure valve.
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When the fire comes to a boil, the timer starts when the automatic valve deflates, and turns off the fire after 10 minutes.
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After the pressure cooker cools naturally, pour the meat pieces and soup into the pot and bring to a boil, add soaked taro vermicelli and stew.
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When the taro powder is soft and the soup is gone, turn off the heat.
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Add MSG, take out the pan, put on a plate, sprinkle with coriander leaves and serve.
