How to make Kung Pao taro

Some people often say that they can cook, but in fact they are only good at making instant noodles. In order to avoid this situation, I will now introduce Kung Pao Taro to you. Let’s learn it quickly.

1.1 Mix vinegar, soy sauce, sugar, starch, water and MSG into Kung Pao sauce for later use

2.2 Remove the old skin of the taro, dice it, rinse it and clean the starch on the surface, dice the tenderloin, cut the ginger into strips, cut the scallion into sections, cut the green onion into flowers, and cut the green and red peppers into rings for later use

3.1 Leave some oil in the pot, add peppercorns and sauté until fragrant.

4.2 Heat the oil in a pan, add the diced taro, fry for 2 minutes, remove from the oil and set aside

5. Add shredded ginger and scallion segments, stir-fry until fragrant, add diced meat and dried chili segments, and stir-fry until the diced meat changes color

6. Add taro and stir-fry for 2 minutes

7. Add Kung Pao sauce and salt, stir-fry for 2 minutes

8. When the juice thickens, coat the taro cubes evenly with the juice, add peanuts, chopped green onions, green and red peppers, stir-fry evenly, and serve.

After reading the above introduction to the recipe of Kung Pao Taro, do you have any reason to eat instant noodles after get off work? What reason do you have not to be nicer to yourself? While there is still plenty of time, please try making it yourself, so that you can truly enjoy food and enjoy life.