Taro Roasted Elbow Flowers

Overview

Simple and delicious, served in one pot, I tell you quietly that taro is more delicious than meat.

A piece of pork knuckle (remove the skin, I use it for other things, you don’t have to remove it), prepare green onion and ginger.
Preheat the casserole, add oil, after it is warm, add onion, ginger, star anise and aroma, stir-fry over low heat until fragrant.
Add the elbow meat and stir-fry evenly.
Pour in rice wine.
Add the teriyaki soy sauce.
Add sugar and it tastes very fresh.
Stir fry evenly.
Add boiling water to cover the ingredients.
Simmer over low heat for half an hour
Peel the taro and cut into small pieces.
After half an hour, add the taro and continue to simmer for fifteen minutes. When the taro is cooked, turn off the heat and add a small amount of salt.
Wow, get the rice ready and let’s start.
Taro is more delicious than meat.