Stewed pork with Taro
Introduction:
"Can't refuse the smell of meat, in the weekend such leisure time, eat a big meal, reward yourself and your family for a week's hard work, stew for two hours, the house full of meat, that feeling is really wonderful, the sun warm shine into the room, warm, bring unexpected surprise to this cold winter!"
Production steps:
Step 1: wash the pork and soak it in water for more than 2 hours. Change the water twice
Step 2: prepare onion, ginger and garlic, wash taro and cut into pieces
Step 3: put the meat and all other seasonings into the casserole, add water to cover the meat, bring to a boil over high heat, and simmer over low heat for 1 hour
Step 4: open the lid, add taro and scallion
Step 5: continue to simmer for an hour
Step 6: at this time, the meat is soft and rotten, and the smell is delicious. The meat is fragrant all over the room
Step 7: slice into a plate and pour the marinade in the pot.
Materials required:
Pork: 400g
Taro: 200g
Scallion: right amount
Soy sauce: moderate
Clove: right amount
Tsaokuo: moderate amount
Cinnamon: moderate
Ginger: right amount
Garlic: right amount
Star anise: right amount
Note: 1. Pork choice Wuhua and plum meat is the best, soft and tender. 2. Stewed meat can be eaten with rice or pancake, which is a great match. 3. Don't throw away the remaining brine, you can put a few boiled eggs, and you can eat delicious stewed eggs the next day
Production difficulty: simple
Process: firing
Production time: several hours
Taste: spiced
Chinese PinYin : Yu Tou Lu Rou
Stewed pork with Taro
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