Stewed pork chop with Taro(yu tou dun xiao pai )

Stewed pork chop with Taro

Introduction:

"This is also a Kwai Chi dish. If you fix it with a pressure cooker, it will be ready in 20 minutes, and the steak will be soft and rotten, and the taro will be fragrant and glutinous. Taro has the flavor of meat, and absorbs the greasy of spareribs. I can't tell which is spareribs and which is taro, ha ha. "

Production steps:

Step 1: food preparation.

Step 2: let the ribs out of the water for a while, remove the blood, and then rinse them with flowing water.

Step 3: taro peeled and washed, cut into pieces, ginger and garlic slices

Step 4: put taro, spareribs, ginger and garlic into electric pressure cooker, pour in proper amount of butter, soy sauce, soy sauce, steamed fish and soy sauce, and finally put two pieces of rock sugar

Step 5: mix all the ingredients to make taro and spareribs evenly colored.

Step 6: turn on the pressure cooker for 20 minutes.

Step 7: after dispersing Qi, you can start eating

Step 8: how about it? It's super simple

Materials required:

Taro: 200g

Xiaopai: 250g

Ginger: 1 piece

Garlic: 4 cloves

Yellow rice wine: right amount

Soy sauce: moderate

Old style: moderate

Steamed fish soy sauce: right amount

Rock sugar: right amount

Note: this dish does not need salt or water. The seasoning is liquid, so the juice is just enough, not too dry or too thin.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Yu Tou Dun Xiao Pai