Can't stop the casserole taro pot
My husband said he had never eaten such delicious taro ~
Food Ingredients
Taro
1
pork belly
200g
carved wine
10 grams
oyster sauce
10 grams
braised soy sauce
10 grams
Steamed Fish Soy Sauce
20 grams
Candy
10 grams
chicken juice
5 grams
Salt
1 gram
White pepper powder
1 gram
scallion and ginger
right amount
Step
1
Ready pork belly and taro
2
Put the meat in cold water into the pot, add scallion, ginger, salt, cooking wine, 1 anise, 1 small piece of cinnamon, 2 pieces of geraniae, cook the meat until it is well-cooked and remove it.
3
Apply soy sauce while it is hot to make the skin more appetizing. After applying soy sauce, put it in the refrigerator and freeze it for a while, it is easier to cut it into thin slices.
If you are not afraid of trouble, you can fry the spiced pork in an oil pan. The effect of frying the pork skin into tiger skin is better.
️
If you are not afraid of trouble, you can fry the spiced pork in an oil pan. The effect of frying the pork skin into tiger skin is better.
️
4
pork belly cut into thin slices
5
Taro peeled and split in two
6
cut into thick slices
7
A piece of taro with a piece of pork belly
8
the proportion of seasoning juice:
1 tablespoon oyster sauce, 1 tablespoon carved wine, 1 tablespoon braised soy sauce, 2 tablespoons steamed fish soy sauce, 10 crystal sugar, appropriate amount of salt, white pepper powder, chicken juice
The western spoon I use is about 10 grams per spoon.
1 tablespoon oyster sauce, 1 tablespoon carved wine, 1 tablespoon braised soy sauce, 2 tablespoons steamed fish soy sauce, 10 crystal sugar, appropriate amount of salt, white pepper powder, chicken juice
The western spoon I use is about 10 grams per spoon.
9
Add a bowl of water and mix the sauce well
10
Sand pot brush a layer of oil
11
Splay with slices of ginger and scallion
12
Put taro with meat slices
13
Pour the mixed juice into the pot, and the soup should be equal to the taro.
14
Cover the pot and bring the soup to a boil over high heat
15
Then turn to low heat and simmer for about 20 minutes
16
In the middle, you need to keep pouring juice, and pour the soup onto the taro with a spoon until the taro is colored and the soup becomes thick, then turn off the fire.
‼Don't boil the soup in the pan, a little soup is better to eat on taro.
‼Don't boil the soup in the pan, a little soup is better to eat on taro.
17
Eat taro and meat together like this, gaga!!!
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