Radish and taro soup

Overview

Very simple ingredients and preparation, but a very delicious soup. The soft, glutinous texture of the taro, the sweetness of the radish, and the soup that blends with the natural aroma of the ingredients are very popular in our family. Originally, I cooked this soup with pork ribs, but LG said that there is no need to add pork ribs, just radish and taro. So I tried it again and found that LG was right and it was really delicious without pork ribs (this shows that LG is also a foodie). But after testing, I thought that compared to using vegetable oil, it would be more fragrant to roast the fat meat directly in oil, so I posted a recipe to share with everyone. There are two keys to this dish: first, the taro must be of a pink and waxy kind, and second, it must be cooked with fat meat (or lard directly).

Tags

• soups
• common dishes
• soup
• old man
• autumn recipes
• banquet dishes
• lunch
• fat
• msg
• sugar
• taro
• chopped green onion
• radish
• salt

Ingredients

Steps

1. 1 Slice the taro and radish. The taro is about 7-8 mm thick and the radish can be slightly thinner. Cut the fat into small strips.

   

2. 2 When the pot is hot, add the fat.

   

3. 3 Boil out most of the oil over low heat.

   

4. 4 Add the taro and fry over high heat until it changes color.

   

5. 5 Add the radish and stir-fry for a while, add a little sugar and an appropriate amount of salt.

   

6. 6 Add boiling or hot water to cover the ingredients.

   

7. 7 Transfer to a casserole and cook over medium-low heat.

   

8. 8 Cook until the taro is soft and glutinous, add a little MSG, and sprinkle some chopped green onion to enhance the flavor before serving.