Taro Braised Pork
No meat, no happy.
The practice of taro braised pork
Pork belly simmered in cold water.
After removing the epidermis, brush on the old pump.
Pour the oil into the pan, add pork belly, with the skin side facing down, and fry until the skin turns discolored and take out cold water
Pork belly cut into thick slices.
Taro peeled and cut into thick slices
Heat the oil in a pan and fry the taro slices until golden on both sides.
Mix cooking wine, raw soy sauce, old soy sauce, bean curd sauce, minced garlic and sugar into a juice.
Dip pork belly and taro in seasoning
Place the ingredients in a steamed bowl with a slice of meat and taro, and place in anise.
Place raw taro pieces on the surface of the bowl and steam for 40 minutes on high heat.
Strain out the soup and back up the meat bowl into the plate.
Pour the soup into a pot and boil, add the water starch and stir it, then pour it back onto the meat.
Sprinkled with green onions, the tempting taro meat is out of the pot! Finally, you get home cooking taro braised pork.