Braised Arrowroot with Bacon and Dried Squid

Overview

Braised Arrowhead with Bacon Pork should be regarded as a Cantonese dish. I remember that my dad would have Braised Arrowhead in the New Year dishes. It seems that he would also buy Arrowroot every New Year, but I don’t know exactly how it is made. I just remember that it tastes like this! Traditional Chinese medicine believes that the mushroom has a sweet and mild taste, produces fluid and moisturizes the lungs, tonifies the body and replenishes qi, and has unique curative effects on diseases such as fatigue, cough and asthma. Mushrooms are grown every summer and are harvested and marketed during New Year's Day and Spring Festival. They are one of the types of winter and spring deficient vegetables. They have high nutritional value. The main ingredients are starch, protein and multivitamins. They are rich in trace elements required for various active substances such as iron, calcium, zinc, phosphorus and boron. They regulate and promote human muscle energy and have good medicinal value. After reading the introduction of Ci Gu, I knew that Ci Gu is a good thing, but the old man said that Ci Gu is not delicious (very picky eater). I said that if you think it is not delicious, then you have never eaten delicious food. After trying the Ci Gu I made, he said with a smile that it is really delicious, haha...

Tags

• hot dishes
• home cooking
• common dishes
• old man
• dinner with friends
• autumn recipes
• lunch
• bacon
• cooking wine
• dried cuttlefish
• garlic
• green garlic
• light soy sauce
• oyster sauce
• sister-in-law
• ginger slices

Ingredients

Steps

1. 1 The raw materials are as shown in the picture. The bacon is made from pork belly, which is marinated in salt for about 5 days. You can directly use pork belly instead

   

2. 2 Scrape off the skin of the arrowroot and cut it into pieces. Heat an appropriate amount of oil in a pan and fry the arrowroot until the surface is slightly brown

   

3. 3 Cut bacon and dried cuttlefish into small pieces, mince garlic and cut green garlic into sections

   

4. 4 Heat oil in a pan, add garlic and ginger slices, stir until fragrant

   

5. 5 Then pour in the pork belly and fry until the oil is released, pour in the dried cuttlefish and stir-fry

   

6. 6 Cook with appropriate amount of cooking wine

   

7. 7 Add appropriate amount of oyster sauce and light soy sauce, stir-fry evenly

   

8. 8 Pour enough hot water to cover the bacon

   

9. 9 After the water boils, pour in the arrowroot, cover and simmer over low heat until the juice is reduced, about ten minutes

   

10. 10 Finally, add the green garlic and stir-fry well before serving