Stewed pork with Taro(yu tou dun rou )

Stewed pork with Taro

Introduction:

"Taro has a high nutritional value. The starch content in tuber is 70%. It can be used as both food and vegetable. It's a good tonic for all ages. It's a treasure for vegetarianism in autumn. There are many ways to eat taro, such as boiling, steaming, simmering, roasting, roasting, frying and stewing. The most common way to eat in my family is to steam taro and dip it in sugar. Make a taro stew today. In the past, the stew was made of refined pork, but the child was still idle and fat. Today, the back leg meat is used, and the Sufu is added to make the color more red and bright. "

Production steps:

Materials required:

Pork hind leg: moderate

Taro: moderate

Pepper: right amount

Onion and ginger: right amount

Cinnamon: moderate

Soy sauce: right amount

Large material: moderate amount

Rock sugar: right amount

Sufu: moderate amount

matters needing attention:

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Yu Tou Dun Rou