Braised taro with meat(hong shao rou kou yu tou )

Braised taro with meat

Introduction:

Methods: 1, cut pork into large squares, taro peeled and cut into large triangle (or square), 2, put taro into salt, chicken essence, sugar cooking wine, marinate for about 10 minutes, 3, put salted taro into steamer, steam for 10 minutes, 4, put taro into plate for standby, 5, put oil in the pot to fry sugar, pour cut pork into 6, pork a little coloring, inverted soy sauce, soy sauce, ingredients Wine, star anise, cinnamon, chilli seeds, hawthorn slice stir fry 7, the pot of streaky pork add 7 minutes of water, cover the fire simmer 10 minutes to collect juice 8, change to the pressure cooker small fire 10 minutes 9, open the pressure cooker pour out braised meat button to steamed taro above, sprinkle onion 10, braised meat button taro done, really fragrant

Production steps:

Materials required:

Pork: 500g

Taro: 1000g

Oil: 3 tbsp

Salt: 2 tbsp

Chicken essence: half teaspoon

Sugar: 1 tbsp

Cooking wine: 1 tbsp

Soy sauce: 1 tbsp

Soy sauce: half a teaspoon

Capsicum seeds: 1 tbsp

Dried Hawthorn slices: 5 slices

Star anise: Three

Cinnamon: moderate

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: spiced

Chinese PinYin : Hong Shao Rou Kou Yu Tou