Mapo Taro

Overview

This dish looks very similar to Mapo Tofu on the surface, and its preparation is similar to Mapo Tofu. It’s just that I replaced the tofu with taro, and it tastes unique. I’d like to introduce it to everyone.

Tags

• hot dishes
• old man
• sichuan cuisine
• banquet dishes
• lunch
• cooking wine
• garlic
• lean pork
• light soy sauce
• onions
• spicy beef sauce
• starch
• taro
• salt

Ingredients

Steps

1. 1 Wash a big taro

   

2. 2 Peel and cut the taro into cubes (I used about half, don’t cut it into too big pieces)

   

3. 3 Add water to the pot, add taro and cook for 3 or 4 minutes until half cooked

   

4. 4 After cooking, take it out and set aside

   

5. 5 Chop the garlic into mince, mince the meat into mince, and mince the green onion

   

6. 6 Heat enough oil in the pot

   

7. 7 Add scallions and minced garlic and saute until fragrant

   

8. 8 Add minced meat and stir-fry

   

9. 9 Add 2 tablespoons of spicy beef sauce (you can use Pixian bean paste or other similar sauce instead)

   

10. 10 Add water and bring to boil

    

11. 11 After boiling, add taro

    

12. 12 Add a little cooking wine, light soy sauce and salt to taste, cook for 3 minutes

    

13. 13 Prepare an appropriate amount of water starch and pour it into the pot to thicken it

    

14. 14 Wrap the taro in the gravy, take it out of the pan and sprinkle with chopped green onion