The method of stewed pork belly with taro, the simple method of stewed pork belly with taro

Material. Ingredients: pork belly with skin, half a taro, green onion knots, ginger slices, 1 star anise, a little peppercorn.

Seasoning: a pinch of salt, dark soy sauce, light soy sauce, cooking wine, sugar.

Method. 1. Wash the pork belly, cut it into pieces, put ginger and onion knots, ginger slices, and peppercorns in the pot and boil a little, put the pork belly into the boil until the foam is overflowing, remove the warm water and rinse the foam for later use;

2. Peel the taro, rinse it with water, drain the water and cut it into the same size as the pork belly pieces, start another oil pot, and when the oil temperature is about 6 percent, put the taro pieces and fry them until they are fragrant (about 3-5 minutes) and filter the oil for later use;

3. Fill the stew pot with oil, ignite and heat, add about 3 tablespoons of sugar, stir-fry until the sugar color appears, add the pork belly pieces and stir-fry evenly, spray cooking wine, add dark soy sauce and light soy sauce in turn to color evenly, add water, put in green onion knots, ginger slices, star anise, bring to a boil over high heat, turn to medium-low heat, cover and simmer.

4. Pieces of pork belly.

When the seventh and eighth are ripe (about 60 minutes, during which an appropriate amount of water should be added in stages), add taro pieces, salt, stir-fry evenly, and continue to cover and simmer.

5. Until the pork belly is soft and glutinous, the taro is crispy but not rotten, turn to high heat to collect the thick juice, and put it on a plate and start the pot.

Wash and peel the taro and cut into cubes, and cut the pork belly into cubes. Bring water to a boil in a pot, cook the pork belly for a few minutes and remove it. Pour oil into the pot and boil it to 6 hot, put the peppercorns into the pot and stir-fry until fragrant, then pour the ginger slices and rock sugar into the oil and stir-fry, put in the pork belly and stir-fry, add light soy sauce and dark soy sauce to taste, add water to the pot after coloring, and put the taro ingredients into the pot together and make it over high heat.

This must be to blanch the pork belly with water to remove the fishy smell, then add water to the taro and pork belly and put them together, and then cut the meat and peppercorns. Salt, pepper, peppercorns. Simmer over low heat.

The method of stewed pork belly with taro is to choose the right pork belly and cut it into suitable pieces, blanch it with boiling water first, blanch the dirty things, put it in the pot and stew it, and then cut the taro into pieces and put it in the pork belly and continue to stew until it is ripe.

The preparation of stewed pork belly with taro. Wash the taro and set aside. Blanch the pork belly in hot water and take it out, then boil the oil, put the pork belly down, put seasoning in it, then add water, and put taro in the pot after boiling.

Cut the pork belly into pieces, stir-fry with green onions, ginger and garlic until fragrant, season with salt, soy sauce, oyster sauce, dark soy sauce, cut the taro into pieces, and then put a piece of meat and taro on a plate and steam it.

Braise the taro in flower oil, wash the taro, cut the pork belly into thick slices of copper coins, put hot oil in the pot, fry the pork belly, add green onion and ginger, put the fish head in the water and add water, it can be bored, the main ** salt, add some green onions.

The method of stewed pork belly in taro, cut the taro directly, cut the pork belly into pieces, stew the pork belly first, and put the taro at the end.

To stew pork belly with taro, first cut the pork belly into pieces, then stir-fry it in chili sauce until fragrant, and then put the taro in it and simmer it together.

You can wash the taro directly, then cut the pork belly into slices and put it in the steamer to steam it.

Taro stewed pork belly is to stew the pork belly until it is eight ripe, and then put the taro in.

Fry the taro, blanch the pork belly, and then cover the taro with the pork belly and simmer over low heat.

The pork belly is to fry the pork belly first, and then cut into the taro and then stew.

I first put the pork belly in the seasoning and stir-fry the discolored fish head, clean it, and then simmer it together in small pieces.

In the future, the main thing to accompany me is to fry the pork belly first, and then put the taro in and together.

This is the same method as making braised pork, but you can add some taro during the stewing process.

Braised pork belly with taro is very good to make, as long as the ingredients are complete and fresh, you can, stew for a while.

Braised pork belly with taro.

Material. 400g pork belly, 230g taro, 20g shallots, 20g ginger, 1 dried chili, 1 bay leaf, 2 tangerine peels, 1 cinnamon, 1 star anise, 10 Sichuan peppercorns, 3 spoons of cooking wine, 2 spoons of dark soy sauce, 20g of rock sugar, a little salt.

Method. 1. Peel and wash the taro and cut into hob pieces, cut the pork belly into cubes, cut the ginger into cubes, and cut the green onion into sections.

2. Bring the water to a boil in a pot, add the pork belly, add 2 tablespoons of cooking wine and half of the green onion and ginger, blanch for 5 minutes, then remove it, and then rinse the foam on the surface of the blanched meat with hot water.

3. Pour the blanched and drained pork belly into a clean pot, fry it over low heat until the surface of the meat is slightly browned, and when the fat of the pork belly is stir-fry, pour out the excess oil.

4. Add 2 scoops of dark soy sauce and continue to stir-fry until the pork belly is colored.

5. Add cooking wine and the other half of the green onion and ginger, dried chili peppers and various spices.

6. Continue to stir-fry until the shallots turn brown.

7. Add boiling water over the pork belly and a piece of rock sugar, cover the pot, bring to a boil over high heat, turn to low heat and simmer for about 40 minutes.

8. Then add the taro, continue to simmer for about 20 minutes, and finally reduce the juice on high heat, and add an appropriate amount of salt according to the salty and sweet taste.

Roasted pork belly with taro.

Prepare the ingredients, cut the taro into small pieces, cut the pork belly into cubes and set aside, cut the green onions into sections, and pat the ginger for later use.

2.Heat the oil until it is 50% hot, turn to low heat, pour in the rock sugar and fry the sugar color, and fry until light brown.

3.Pour in the pork belly and stir-fry, stir-fry the pork belly until golden brown, pour in cooking wine, white wine, soy sauce and stir-fry evenly.

4.Add water to cover the pork belly, bring to a boil, and put the peppercorns, spices, cumin, bay leaves, cinnamon, dried chili peppers, ginger, green onions and salt into the pot.

5.Cover and bring to a boil over low heat and simmer for 45 minutes, add taro, cover and bring to a boil and simmer over low heat for 20 minutes.

6.Reduce the juice on high heat and serve on a plate.

Ingredients. Taro.

Amount. Pork.

Amount. Garlic.

A few pieces. Accessories.

Corn oil. Amount.

Salt. A small spoonful.

Old godmother. A small spoonful.

Light soy sauce. One scoop.

Slightly spicy. Taste. Braised. Craft.

Half-hour. Take.

Ordinary. Difficulty.

Steps to prepare braised taro with pork belly.

Steps for braised taro with pork belly: 1 1 Slice the pork belly, peel and cut the garlic into cubes.

Steps for braised taro with pork belly: 2 2 Peel and cut the pork belly into pieces, and you need to use a fresh-keeping bag when peeling, otherwise the taro will oxidize and your hands will itch.

Steps for braising taro with pork belly: 3 3 Cook in an oil pan until six mature, pour in corn oil, and stir-fry garlic and pork belly over high heat to bring out the fragrance.

Steps for braised taro with pork belly: 4 4 Pour in the taro and stir-fry together for a few minutes.

Steps for braised taro with pork belly: 5 5 Continue to stir-fry.

Steps for braised taro with pork belly: 6 6 Add a spoonful of light soy sauce and stir-fry evenly.

Steps for braised taro with pork belly: 7 7 Pour in an appropriate amount of water.

Steps for braising taro with pork belly: 8 8 Simmer over high heat for 20 minutes.

Steps for braised taro with pork belly: 9 9 Finally, add an appropriate amount of salt and stir-fry evenly.

Steps for braised taro with pork belly: 10 10 into the plate, the finished picture.

Taro flour is glutinous, and you can eat a big bowl when you eat it as a snack. The rice is free of taro, and the appearance of this dish is not high, but it is so delicious that there are no friends, and the gold and jade are among them.

Ingredients. About 600g of taro

250g of pork belly

Accessories. 3 cloves of garlic.

Seasoning. 1 tablespoon soybean paste.

30g light soy sauce of rock sugar.

A pinch of chicken powder. 1 tablespoon tip of five-spice powder.

Method. 1.Peel the taro and cut into cubes. Cut the pork belly into small pieces, not too thin.

2.Chop the garlic, add some oil to the non-stick pan, fry the pork belly to change color and oil under the heat of the oil, and fry the garlic until fragrant. Add some soy sauce to evenly color. Put the fried pork belly in the rice cooker.

3.The taro is stacked on top of the pork belly. Add rock sugar, soybean paste, five-spice powder, chicken powder. Close the lid on the rice cooker and select the "Cook Rice" program.

4.Pour into a casserole to keep warm, and stir carefully so that the taro pieces stick to the sauce evenly. If there is a base juice, pour it on it.

5.Powdery taro, never get tired of eating.

Tips.

The taro comes in size, and seasoning is added according to the actual situation and preference. Simple, not ordinary.

Simple recipe for braised pork belly with taro:Ingredients: 1 taro, 300g pork belly.

Excipients: appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of sugar.

Steps: 1. Peel the taro and cut it into small pieces.

2. Prepare the materials in the figure.

3. Cut the pork belly into cubes.

4. Marinate with cooking wine, dark soy sauce, chicken essence and cornstarch.

5. Add a little sugar to the hot oil in the pot, and stir-fry the pork belly until fragrant.

6. After the oil is removed, add the ingredients in 2 (except the green onion) and fry together.

7. Add water that can cover the meat surface.

8. After the water is boiled, add the taro and stew together, adding an appropriate amount of salt.

9. Simmer until the taro is soft and rotten.

10. The finished product is as follows.

Homemade recipe for taro pork belly:Ingredients: 3 small taro, appropriate amount of pork belly, 2 3 slices of ginger, appropriate amount of chives, appropriate amount of salt, fragrance, appropriate amount of tangerine peel, light soy sauce, 2 grams of dark soy sauce, 2 grams of sugar, 2 grams of cooking wine, 2 grams of corn oil.

Steps: 1. Cut the pork belly into the pot, add the cooking wine and strain it.

2. Clean and set aside, and clean the chopped green onion for later use.

3. Heat the corn oil in a frying pan and fry the ginger slices, tangerine peel and bay leaves over high heat.

4. Add a little light soy sauce, dark soy sauce, salt and cooking wine.

5. Add an appropriate amount of water and cook on high heat for 30 minutes.

6. Add an appropriate amount of water and cook on high heat for 30 minutes.

7. Peel the taro, cut it into pieces, pour the taro into the pot and cook it with the pork belly for 15 minutes.

8. Collect the juice on high heat and finish.

9. Finished, finished product drawing.

Materials:

Taro, ginger, garlic, salt, soy sauce, peanut oil.

Steps:

Peel the taro and cut it into thick slices and arrange it on a plate.

Cut the pork belly into cubes, add soy sauce, ginger, garlic, peanuts, oil, salt and marinate for 10 minutes.

Put the pork belly on the taro, cover it and steam it for 20 minutes.

Halfway through steaming, I can put some chili peppers, so I set them aside. How to eat mandarin ducks is very good. It's good to steam the peppers directly after putting them in.

Finally, steam it out of the pot and sprinkle with chopped green onions, and you can eat.

Taro, also known as taro and taro, is the underground bulb of the Araceae family, the shape and flesh quality vary depending on the variety, and the small taro is usually eaten. A perennial tuber plant, often cultivated as an annual crop. The leaves are shield-shaped, the petioles are long and hypertrophied, green or purplish-red.

Taro can be steamed, boiled, as a concomitant dish, taro is rich in nutrients, mainly rich in carbohydrates, per 100 grams contains starch grams, protein grams, higher than general vegetables, so taro can be used as a staple food to satisfy hunger. In addition, taro also contains minerals such as calcium, phosphorus, and iron, as well as carotene, thiamine, riboflavin, niacin, vitamin C and other vitamins.