How to make spicy taro pork

The countdown to the National Day holiday has begun. You, who have been away for a long time, must have already planned to go out for fun. When you travel, you are bound to taste the local food. But if you can't adapt to the local climate, it will definitely be very uncomfortable. So, you'd better make delicious food at home and take it out. Now, let me introduce to you the method of making slightly spicy taro braised pork.

1. Pour clean water into the pot, add the meat, knotted shallots, star anise, and cinnamon, bring to a boil over high heat, then simmer over low heat for 30 minutes.

2. Peel the taro and cut into the thickness you like

3. Use a toothpick to poke some small holes in the skin of the dried pork, and rub soy sauce on the entire piece of meat first.

4. Heat oil in a pan, add the meat and fry until both sides are golden brown (cover the pan when frying the skin to prevent it from being damaged by the oil)

5. Put the taro into hot oil and fry until a hard crust forms on the surface.

6. Cut the fried meat into the thickness you like

7. Mix appropriate amount of soy sauce, salt, fermented bean curd, pepper and chili sauce into sauce

8. Place the meat and taro pieces one by one in a deep bowl and cover the surface with the remaining taro.

9. Chop the greens and onions

10. Then boil water in a pot to blanch the vegetables, etc.

11. After the steamed meat is done, place a large plate on the bowl and turn the bowl upside down. Decorate the plate with blanched jiang qing vegetables. Pour the steamed soup in the bowl into the pot and heat it until thick. Pour it on the surface of the braised pork.

Only by eating well can we have a healthy body. For the sake of nutrition and health, we should try to eat out less often. It is more nutritious and healthier to cook at home. Let’s get started and make today’s slightly spicy taro pork.