【Jinhua】Braised pork with taro

Overview

Braised pork with taro is a famous dish in southern China, which is composed of taro and meat. Braised pork with taro is a very common dish. The unique flavor and texture of taro is stewed together with pork belly. The taro absorbs the fat of the pork belly and makes the powder glutinous and fragrant. The pork belly absorbs the waxy fragrance of the taro, making it fat but not greasy, and the fragrance is charming~

Tags

• hot dishes
• home cooking
• cooking wine
• garlic
• light soy sauce
• oil
• old soy sauce
• onions
• pork belly
• rock sugar
• taro
• ginger
• salt

Ingredients

Steps

1. 1 Prepare all kinds of ingredients; clean and clean the taro. I am itchy, so I asked the vegetable seller to help me scrape it clean;

   

2. 2 Put the strips of meat into water, blanch them, take them out and drain them;

   

3. 3 Taro, cut into hob pieces;

   

4. 4 Cut ginger, garlic and garlic leaves;

   

5. 5 Pork belly, cut into cubes;

   

6. 6 Heat a pan, add a little oil, add pork belly pieces, fry until slightly brown and oil comes out;

   

7. 7 Add rock sugar and stir-fry;

   

8. 8 Then add garlic and ginger, stir-fry; pour in cooking wine, light soy sauce, dark soy sauce, stir, stir-fry;

   

9. 9 Put the evenly mixed meat into a pressure cooker, add an appropriate amount of water, and soften it;

   

10. 10 Wait for the pressure cooker to turn on the steam, turn off the heat, wait until the gas is gone, open the lid, pour in the taro, continue to turn on the heat, and cook over high heat~

    

11. 11 Cook until the taro is cooked and tender, add salt to reduce the juice, and serve

    

12. 12 Serve on a plate and sprinkle with chopped green onion

    

13. 13 Delicious

    

14. 14 Taro glutinous rice, powder~