Braised taro with five flowers(xiang yu wu hua shao )

Braised taro with five flowers

Introduction:

Production steps:

Step 1: wash the pork with clean water and put it into the soup pot. Put half a piece of ginger, one star anise and a few Chinese prickly ash into the pot at the same time. Add water and cook the meat for 15 minutes. Take out and let cool (skim the foam on the way).

Step 2: taro.

Step 3: peel the taro and cut it into 2cm square pieces.

Step 4: Chop ginger and garlic.

Step 5: cooked pork.

Step 6: cut the cooked pork into pieces (the same size as the taro).

Step 7: put proper amount of oil into the pot and heat it to 50%. Put in sugar over medium low heat and stir fry with shovel. When there are abundant golden bubbles, add pork and stir fry until it is colored.

Step 8: add minced ginger and garlic, Chinese prickly ash and star anise, pour in soy sauce and stir fry pork to make it fragrant.

Step 9: pour boiling water over the meat, bring the soup to a boil over a high fire, then turn it into a medium and low fire and cover it. Simmer for half an hour until the soup is dry and the meat is ripe.

Step 10: add the taro along the edge of the pot, turn the meat over the taro, add the water without taro, cover and simmer for 15 minutes until the taro is soft and glutinous, add salt, turn to high heat, and dry the remaining soup.

Materials required:

Pork: 250g

Taro: 1 (about 600g)

Sugar: 1 tbsp

Soy sauce: 1 tbsp

Star anise: 2

Ginger: 1 small piece

Garlic: 1 slice

Zanthoxylum bungeanum: right amount

Salt: right amount

Note: Jane's hands are thick skinned and fleshy, but she's very cold about it, not only taro, but also green pepper. So it's best to wear gloves when cutting taro, otherwise the hand itches hard.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: sweet

Chinese PinYin : Xiang Yu Wu Hua Shao