Stewed pork with Taro(xiang yu dun rou )

Stewed pork with Taro

Introduction:

"Taro is rich in nutrition and contains a lot of starch, minerals and vitamins. It is not only a vegetable, but also a grain. It can be cooked, dried or powdered. Because the starch granule of taro is small, which is only one tenth of potato starch, its digestibility can reach 98.8%, so it is a good choice for autumn tonic. Taro is not a rarity in our market. There are always some elderly people who will do something that is not very common. I remember when I was a child, the vegetable garden of my neighbor's grandmother grew something like lotus leaf every summer, with a small border, three or four rows, two meters wide. Children love to play. On hot days, they often secretly pick a leaf and put it on their head as a small umbrella. They run to the river to scoop up water and watch the drops slide on the leaves. It's so fun! However, if you are seen, you will always be scolded. However, if you are beautiful in heart, don't worry about him! Sometimes you will secretly dig out one by hand to see what it looks like. Do you think it will be damaged? I remember it's like ginger. There are many branches with many sprouts. After the beginning of autumn, grandma's family always send some taro to our family. My mother will go to the field to dig some peanuts, sometimes pick some bean clips, wash them and cook them with firewood in the pan, then take out the taro and eat it with sugar. It's so sweet. I feel a little greasy after eating too much

Production steps:

Step 1: peel taro, wash and cut into small pieces

Step 2: wash the meat and cut it into small pieces

Step 3: put Chinese prickly ash and fennel in the pot, heat the oil to 50%, add diced meat, stir fry with ginger, add wine and oil

Step 4: pour in taro and stir fry, add water in the pot, almost without cooking

Step 5: cover the pot and simmer for about 40 minutes. First increase the heat, then decrease the heat, and finally increase the heat to collect the juice

Step 6: take a pot and put it on a plate. Sprinkle with scallions

Step 7: last time

Step 8: another close-up, isn't it beautiful?

Materials required:

Taro: 300g

Lean meat: 200g

Onion and ginger: right amount

Oil: right amount

Cooking wine: moderate

Fuel consumption: moderate

Zanthoxylum bungeanum: right amount

Fennel: right amount

Precautions: 1. Taro should not be eaten with banana. 2. Raw taro has small poison, when eating must be cooked, otherwise the mucus will stimulate the throat. 3. Raw taro juice is easy to cause local skin allergy, which can be wiped with ginger juice. As taro mucus contains saponins, it can stimulate skin itching, so you need to be careful when peeling taro scalp. You can pour some vinegar in your hand, rub it and peel it, then the taro won't hurt you. However, if there is an unhealed wound on the hand, you can't use this method. It's better to wear gloves. The peeled taro will be more itchy if it touches the skin with water. Therefore, taro can be peeled without washing first, and keep the hand dry, which can reduce the occurrence of itching. If you accidentally touch the itchy skin, apply ginger, or bake on the fire for a while, or soak in vinegar water can stop itching. 4. Taro peeling tips: put taro with skin into a small bag (only half a bag), grasp the bag mouth with hand, drop the bag on the cement floor a few times, and then pour out the taro, you can find that the taro skin is all off. 5. Choose the stronger taro without spots. It's well proportioned, light in weight, which means less water; if it's cut off, it's fine white, which means loose, which is the top grade. Pay attention to the appearance, do not have rotten points, otherwise there must be corruption. In addition, we can also observe the incision of taro. If the incision juice is powdery, the meat is crisp and delicious; if it is liquid, the meat is not so fluffy. 6. Place taro in a dry and cool place with good ventilation. Eat it as soon as possible after you buy it, because taro is easy to soften. Taro is not resistant to low temperature, so fresh taro must not be put into the refrigerator. When the temperature is lower than 7 ℃, it should be stored in a warm place indoors to prevent rot caused by frostbite. 7. Taro contains more starch, eating too much at a time will lead to abdominal distension. 8. Taro is an alkaline food, which can neutralize the acid accumulated in the body, adjust the acid-base balance of the human body, produce the effect of beauty and black hair, and can also be used to prevent and treat gastric acidosis.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Yu Dun Rou