Hello everyone, I'm Rong'er. Today we use taro to make a delicious home-cooked dish. Usually the most common way to taro is a variety of desserts, last year I also used taro to do QQ bullet taro balls, as well as sweet and delicate taro puree, indeed very delicious, but the recent weather is too cold, or suitable for hot stews, so there is the following way to eat.
Today's method and the last taro dumplings are not the same, the method will be simpler, and eat soft glutinous and fragrant, hot a large pot is really too suitable for this weather, there are dishes with meat and powder, home from work feel that cooking trouble, this pot is enough.
» Ingredient List «
Taro 1 large pork belly 1 kg potato flour 200 grams green onion ginger garlic
» Production Steps «
1, first to deal with the taro, peel the big taro, and then rinse with water, and then cut into large pieces and put it up for later.
2: Then prepare a pound of pork belly and cut into large pieces.
3, then cut some onion ginger garlic, green onion white and green cut separately, ginger sliced, garlic simply cut a little smaller, put it up and put aside.
4: Then boil water, pour the pork belly in cold water, blanch the water, add ginger slices and cooking wine to fish.
5: After boiling, skim off the foam, remove the foam, remove and drain.
6: Then heat the oil, add two star anise, then pour the pork belly in, and sauté the fat in the meat first.
7, then add onion, ginger garlic and a spoonful of sugar to continue to stir-fry, after coloring, start seasoning, cooking wine, soy sauce, soy sauce, fully stir-fried evenly, so that the pork belly are completely colored.
8: Pour a large bowl of boiling water at this time, then cover the lid and reduce the heat and simmer for 1 hour.
9, the time to cook the meat we come to soak some flour, potato flour a handful of warm water to soak soft.
10: After an hour, we pour the chopped taro into the pot and cook it together, then add two spoonfuls of salt to taste, then cover the lid and continue simmering for 20 minutes.
11, at this time, the potato flour is also soaked, we use scissors to cut it into small pieces and put it up.
After 12 or 20 minutes, pour in the cut potato flour, stir-fry well, and cook for another 5 minutes to cook.
Our taro braised pork is ready, really special fragrant, after serving out, it can be kept warm in a small casserole, or it can be cooked and eaten with the smallest fire.
Finally, sprinkle some spring onions, and the fragrant taro braised pork can be started.
The taro is boiled softly, the vermicelli is also full of soup, and the pork belly is also super delicious, not only into the taste but also soft and rotten, chopsticks are rotten in a clip, it is really a feeling of melting in the mouth.
Finally, I also highly recommend this soup, it is really super rich, bibimbap is really too fragrant, I feel that I can eat three bowls of rice, the aroma of meat and taro are mixed together, and QQ's potato flour, really more and more fragrant, hot, warm stomach and rice.
【Rong'er intimate tips】
1, the mucus of taro contains saponins, remember to wear gloves to peel Oh, otherwise touching the skin will cause allergies.
2, potato flour soaked and finally put on the line, cook for a few minutes to cook, cook too long will rot.
3, the last twenty minutes of taro is also just right, not only soft and spongy, the soup will also be cooked very rich, especially under the rice.
Committed to using the simplest ingredients to share the most delicious dishes and snacks for you, I am Rong'er, sharing a delicacy for you every day, learning to eat like this, so that your stomach is healthier! Welcome to like, follow, retweet and favorite, thank you for your support! We'll see you next time.