How to make braised pork with taro flour

Many modern people spend their days in a hurry, have irregular meals and almost always eat out. So below I will first introduce the method of cooking braised pork with taro noodles.

1. Raw material map

2.121 Put the pot on high heat, add water, scallion segments, ginger slices, cooking wine and meat pieces and bring to a boil.

3.212 Wash the pork belly and cut it into 2 cm x 2 cm cubes for later use.

4. Remove the foam and place the meat on a plate.

5. Cut the green onion into sections and the ginger into slices.

6.1 Boil the syrup until it starts to bubble, the water content is reduced, and it turns brown-red.

7.2 Put a clean pot on fire, add 1 tablespoon of water and bring to a boil, then add sugar and simmer.

8. Add the meat and stir-fry until the sugar color is evenly coated on the meat.

9. Add scallion segments, ginger slices, aniseed, cinnamon, angelica, cardamom, and stir-fry evenly. Then add braised soy sauce, cooking wine, and oyster sauce and stir-fry evenly. Then add boiling water and bring to a boil.

10. Add fine salt, pour into the pressure cooker, cover it with a lid, and put on the high-pressure valve.

11. Bring to a boil over high heat. Start timing when the automatic valve releases air and turn off the heat after 10 minutes.

12. After the pressure cooker has cooled down naturally, pour the meat and soup into the pot and bring to a boil, then add the soaked taro vermicelli and stew.

13. Turn off the heat when the taro powder is soft and the soup is gone.

14. Add MSG, remove from the heat and place on a plate. Sprinkle with some coriander leaves and serve.

The world is so big and there are so many restaurants, so naturally there are many flavors of braised pork and taro noodles. But no one tastes the same as the one you make yourself, so try it now.