Which is better, meat or taro(rou he yu tou na ge geng hao chi yu tou hong shao rou )

Which is better, meat or taro

Introduction:

"When you see a beautiful piece of streaky pork, the first idea is to use it to make braised pork. Hehe, simple and traditional methods can bring invincible good taste. My family can't eat greasy meat very much, so the good meat I said is basically layered, fat less and thin more. I was quite satisfied with the purchase this time. I forgot to take a close-up of it. However, the first picture soaked in water should show that the fat part is very thin, and the cooked meat doesn't feel greasy at all in my mouth. I added small taro, which absorbs the flavor of gravy, and the powder is glutinous It's delicious. If you put a pot on the table, you can choose taro first and then eat meat. I really can't tell which is better. "

Production steps:

Step 1: wash and cut the pork and soak it in water for 30 minutes, then change the water several times.

Step 2: wash taro and peel off.

Step 3: put a little oil in the frying pan. Don't use too much oil. Put the pork into a small fire and stir fry it slowly. You can stir out some more oil in the meat.

Step 4: add a spoonful of cooking wine to stir fry the oil.

Step 5: add a spoonful of soy sauce and a spoonful of soy sauce.

Step 6: add a small piece of rock sugar after coloring.

Step 7: pour boiling water over the surface of the material.

Step 8: add sliced ginger, garlic, star anise and fragrant leaves to stew together.

Step 9: bring the soup to a boil over medium heat, cover it and simmer over low heat.

Step 10: when the meat is stewed to 7% cooked, add the small taro.

Step 11: continue to cover and simmer.

Step 12: when the meat and taro are cooked and rotten, turn on the heat to thicken the soup, and then add a little salt and chicken essence according to the taste.

Materials required:

Streaky pork: moderate

Small taro: right amount

Salad oil: right amount

Old style: moderate

Rock sugar: right amount

Soy sauce: moderate

Cooking wine: moderate

Star anise: right amount

Chicken essence: appropriate amount

Ginger: moderate

Garlic: right amount

Fragrant leaves: appropriate amount

Salt: right amount

Note: 1. Streaky pork itself has oil, so do not put more oil when frying, small fire slowly stir can force out the oil of the meat itself, more can be poured out, so that it will not be greasy to eat, good for the body. 2. Boiling water must be added to stew water. Cold water will make the meat in the pot tight and taste hard. 3. Don't turn the taro frequently after adding it. If you need to stir, just turn the pot, otherwise it's easy to mash the taro and turn it into paste, which is not delicious.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: spiced

Chinese PinYin : Rou He Yu Tou Na Ge Geng Hao Chi Yu Tou Hong Shao Rou