Taro Pork

Overview

Taro tastes soft, sweet and waxy, and its nutritional value is similar to that of potatoes. It does not contain solanine and is easy to digest without causing poisoning. It is a very good alkaline food that can neutralize the accumulated acidic substances in the body, adjust the acid-base balance of the human body, produce beautification and black hair, and can also be used to prevent and treat hyperacidity. Among the minerals contained in taro, the content of fluorine is relatively high, which can clean teeth, prevent cavities, and protect teeth.

Tags

• hot dishes
• home cooking
• fermented bean curd juice
• ginger
• liquor
• old soy sauce
• pork belly
• sichuan pepper powder
• star anise
• taro
• thirteen incense
• very delicious
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Put the pork belly in a pot of cold water, add ginger and star anise, cook thoroughly, remove and slice, mix with dark soy sauce to add color

   

2. 2 Peel and slice the taro, marinate with dark soy sauce for a few minutes

   

3. 3 Pound the garlic and mince it

   

4. 4 Mix 1 spoon of dark soy sauce, 1 spoon of sugar, 2 spoons of fermented bean curd juice, 1 spoon of extremely fresh flavor, half a spoon of white wine, appropriate amount of salt, thirteen spices and Sichuan peppercorns in a small bowl

   

5. 5 Add a little oil to the wok, when the oil is hot, add the minced garlic and stir-fry slightly until fragrant. Pour the ingredients prepared in the previous step into the wok, stir-fry and mix well, and turn off the heat

   

6. 6 Pour the pork belly slices marinated in dark soy sauce into the wok and stir until all the ingredients are mixed evenly, then place on a plate

   

7. 7 Pour the pickled taro slices into the remaining ingredients in the wok and stir well. Place all the ingredients on top of the meat slices. Pour all the remaining ingredients onto the taro slices

   

8. 8 Rinse the wok, add cold water, put the semi-finished taro meat into the pot and steam for half an hour (you need to add a lid to the pot, I didn't cover it when I took the photo)

   

9. 9 After the pork belly is steamed, take it out, clean the pot, add an appropriate amount of water starch and dark soy sauce to the wok to thicken it, pour it on the steamed pork belly, and then sprinkle with coriander

   

10. 10 Finished product

    

11. 11 Finished product