Stir-fried taro with pork belly

Overview

Taro is sweet and pungent, slightly poisonous, neutral in nature, and returns to the intestines and stomach meridian; it has the effects of benefiting the stomach, reducing swelling and relieving pain, widening the intestines, detoxifying, tonifying the liver and kidneys, dispersing stagnation, regulating qi, resolving phlegm, laxative, benefiting the stomach and spleen, and adding lean marrow. Since taro has so many functions, you can eat more if you are not careful.

Tags

• hot dishes
• home cooking
• autumn recipes
• black fungus
• chicken essence
• cooking wine
• dried chili pepper
• edible oil
• garlic
• light soy sauce
• onions
• pork belly
• sichuan pepper powder
• taro
• ginger
• green pepper
• salt

Ingredients

Steps

1. 1 Ingredients: taro, pork belly, black fungus (soaked in advance), green pepper, dried pepper, onion, ginger, garlic.

   

2. 2 Slice the pork belly, peel and shred the taro, shred the green pepper, cut the onion into watercress and green onion, slice the garlic, and chop the ginger.

   

3. 3 Pour oil into the pot, add pork belly and stir-fry.

   

4. 4 Stir-fry the pork belly until oil comes out, add cooking wine.

   

5. 5 Add light soy sauce and stir-fry.

   

6. 6 Add onions, ginger and garlic and stir-fry until fragrant.

   

7. 7 Add shredded taro and stir-fry.

   

8. 8 Put the black fungus into the pot, add salt and pepper powder, and continue to stir-fry.

   

9. 9 When the shredded taro starts to become a little sticky, add shredded green pepper and stir-fry.

   

10. 10 Finally, add dried chili peppers, stir-fry evenly, sprinkle in chicken essence, turn off the heat and remove from the pan.

    

11. 11 Finished product.