Braised pork with Taro(yu tou hong shao rou )

Braised pork with Taro

Introduction:

"It's almost nine o'clock in the morning to send the nano to the garden. I don't feel what I'm doing when I come back. It's more than ten o'clock when I look at my watch. I have to prepare lunch and food materials in a hurry. The taro I bought a few days ago is very glutinous, and it's ready to go with the streaky pork stew I bought in the morning. This time, I used the simplest method. I made it directly with Li Jinji's Secret braised sauce, which saves me a lot of time. "

Production steps:

Step 1: 1. Material drawing.

Step 2: 2, cut pork into cubes, blanch, add scallion.

Step 3: 3, ginger slices, taro peeled and cut into hob pieces, pour out the right amount of braised juice, according to the proportion of 300g meat and 60g juice, if there are other ingredients, you can add the appropriate amount.

Step 4: 4. After blanching, remove the streaky pork and drench it

Step 5: 5, boil oil, add ginger and stir fry until fragrant.

Step 6: 6. Stir fry the pork.

Step 7: 7. After the meat changes color, put the stewed sauce upside down.

Step 8: 8. Add some boiled water or stock.

Step 9: 9, the meat with soup into the pressure cooker, add taro block. Bring to a boil and simmer for 15 minutes.

Step 10: 10. Prepare to decorate the scallion strips. Cut the scallion leaves with toothpick and put them in the water.

Step 11: adjust the taste of the pressure cooker after adding salt.

Step 12: 12. Fire to thicken the soup and put it on a plate.

Materials required:

Streaky pork: moderate

Taro: moderate

Scallion: right amount

Ginger: right amount

Li Jinji's Secret braised sauce: right amount

Salt: right amount

Note: 1. After blanching the meat, the soup can be kept, and the floating powder can be filtered. 2. If you don't use broth, be sure to use hot water. 3. Pressure cooker is more convenient, usually do not worry about the soup will dry, but the final pot to accept the juice.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Yu Tou Hong Shao Rou