Dried taro braised meatballs
Overview
When I was a child, I had no vegetables to eat, so I could only eat taro, but it was not fragrant taro, so it was not that delicious. The simple farmers in the countryside had to come up with a way to make the taro taste better, so they came up with the idea of scraping the skin off the taro, then exposing it to the sun for two days, boiling it, and eating it. The taro skin is crispy and delicious! Because I didn’t go to the market to buy pork belly today, it would be more delicious if I used pork belly to braise dried taro!
Tags
Ingredients
Steps
-
Heat the oil in a pan, pour the dried taro into the pan and stir-fry!
-
Then add an appropriate amount of water and start stewing the dried taro!
-
Pour the meatballs into the dry taro pot and simmer together!
-
Simmer the dried taro and meatballs over high heat and start to collect the juice!
-
Season to taste and serve!
-
The fragrant taro braised meatballs are ready! My daughter said it looked very similar!
