Braised taro

Overview

This dish is served as a main dish in my hometown to entertain guests. Because it is very seasonal, it is basically a rarity. Especially taro stewed in a firewood-fired earthen stove. After the fire ceases, the residual heat of the firewood in the stove will simmer the taro close to the bottom of the pot into a golden crust, which is called delicious. Unfortunately, I can't make crispy rice with natural gas.

Tags

• hot dishes
• home cooking
• clear water
• edible oil
• fresh taro
• light soy sauce
• onion and ginger
• zanthoxylum bungeanum
• salt

Ingredients

Steps

1. 1 Take taro.

   

2. 2 Peel and wash.

   

3. 3 Change the knife.

   

4. 4 Hot pan and cold oil.

   

5. 5 Heat the oil and add peppercorns.

   

6. 6 Add the taro and stir-fry. Add salt while stir-frying.

   

7. 7 Fry evenly and add light soy sauce.

   

8. 8 Fry evenly.

   

9. 9 Put water.

   

10. 10 Simmer the soup over medium heat until reduced.

    

11. 11 Stir evenly. If you are using a wood-fired stove, stop the heat at this time, cover the pot and simmer the taro on the rice cooker.

    

12. 12 The soup was stewed dry and there was no crispy rice.

    

13. 13 Chop green onions.

    

14. 14 Remove from the pot and sprinkle with chopped green onion.