Braised meat with Taro(hong shao rou shao yu tou )

Braised meat with Taro

Introduction:

"My hometown is in Xinghua, Jiangsu Province, which has ten thousand mu of rape flower fields. It is also the seventh episode of" China on the tip of the tongue "& lt; in our fields & gt;, which introduces the Xinghua of braised meat and taro. Before I went to college, I always lived with my grandmother. During that time, everything I had was given by my grandmother. Grandma has a good skill. Every weekend when she comes home, she will prepare a table of rich dishes for us. As for the old people, it must be hard to go to school. When she comes back, she will make up for us. The most impressive thing is braised taro with braised pork. The meat and taro are cooked together. The meat becomes fragrant but not oily. The taro is full of soup and becomes more delicious. The most important thing is making rice with soup, which makes you want to eat another bowl unconsciously. Now that you are working, less going home, and grandma is old, the happiest time is to go home for reunion. Now the indispensable dish on the Chinese New Year's table is taro roast meat. Grandma will serve taro early and cook it for us when we go back. We also have the custom of "eating taro and meeting good people". Suddenly I miss grandma and want to eat this dish. So try to make it. Because I'm not at home, I can't buy authentic dragon taro. I make small taro instead. The taste is still based on the memory of lying in the corner of the table and watching the fragments made by grandma. I don't think it's important. It's the heart. "

Production steps:

Step 1: cut the pork into pieces

Step 2: peel and slice taro

Step 3: cut green onion and ginger and set aside

Step 4: bring to a boil with water in the pot, add appropriate amount of yellow rice wine and blanch pork

Step 5: blanch the streaky pork in good water, take out the streaky pork, wash and drain

Step 6: put a small amount of oil in the pot and stir fry the pork after the oil is hot

Step 7: add onion and ginger and stir fry for a while

Step 8: add cooking wine

Step 9: sugar

Step 10: release

Step 11: add soy sauce and stir fry until the meat is colored

Step 12: add star anise and cinnamon

Step 13: put water without raw materials, bring to a boil over high heat and turn to medium heat

Step 14: cook until the meat is well done, add taro and salt

Step 15: when the taro is soft and glutinous, and the soup is almost the same, turn off the heat and sprinkle with scallions

Materials required:

Pork: 500g

Taro: 250g

Scallion: right amount

Ginger: right amount

Star anise: right amount

Cinnamon: moderate

Soy sauce: moderate

Old style: moderate

Cooking wine: moderate

Sugar: right amount

Salt: right amount

Note: 1. The way of braised meat depends on your hobbies. 2. I think the taste of taro is better

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Hong Shao Rou Shao Yu Tou