Minced pork and roasted taro
Overview
It’s the season of eating taro again. Friends who love this bite, don’t miss this delicious food. You can use it to make many ways to eat taro. Starting from today, Cat is going to show how to eat taro, with various delicacies and various methods. Let’s share the happiness brought by food with our food-loving friends! Today I will serve a minced meat braised with a little bit of soup. It tastes moist and delicious. The unique aroma of the pink and glutinous taro makes people unable to stop eating it. The minced meat can only be used as a foil here. Although it is a cooking dish, it is different from the braised type. This one has a slightly fresh style, which is fresh but delicious. I hope you will like it.
Tags
Ingredients
Steps
-
Cut the taro into small pieces, mince the pork, and set aside the onion, ginger, and garlic.
-
Heat the pot, add onion and ginger and sauté until fragrant.
-
Then add minced pork and stir-fry until oily.
-
Sprinkle the cooking wine along the edge of the pot to enhance the aroma, then scoop it out and set aside.
-
Heat the pot again, add oil, sauté the garlic slices until fragrant, then add the taro pieces and stir-fry. Note that it is best to slowly stir-fry the taro over medium-low heat to bring out the aroma of the taro, and at the same time you can feel that the taro has been evenly heated.
-
At this time, continue to stir-fry the minced meat that was previously stir-fried.
-
After it is completely stir-fried, add more boiling water or clear soup.
-
Cook over medium-low heat until the taro is soft and can be easily cut off with chopsticks. Then add an appropriate amount of salt, sugar, and oyster sauce to taste.
-
After the juice is reduced over high heat, you can take it out of the pot and serve it on a plate.
