How to make braised pork with taro

Are you still eating the same monotonous meals in the school or company cafeteria? Are you feeling frustrated about the tasteless meals? In fact, you don’t have to continue like this. If you have good cooking skills, I believe you will enjoy your meals and live a happier life. Well, let me introduce to you how to cook braised pork with hairy taro.

1.12 Raw material picture.

2.21 Use fire to burn off the fine hair and oil mud on the skin of the pork belly. When the skin is slightly browned, soak it in warm water for 20 minutes. Then scrape off the burnt skin with a knife, wash it, cut it into 1.5 cm x 1.5 cm cubes, cut the scallions into sections, and slice the ginger.

3. Use a knife to peel the hairy taro, wash it and soak it in clean water for later use.

4. Put a clean pot on high heat, add the pork belly and stir-fry.

5.12 When the pork belly is fried and the lard is released, remove it from the pot.

6.21 Scoop out the excess lard in the pot, add star anise, pepper, chili, green onion and ginger slices and stir-fry until fragrant.

7. Add white sugar.

8. When the sugar melts and changes color.

9. Add the pork belly and stir-fry until colored.

10. Add hairy taro and stir-fry until colored.

11. Add cooking wine, light soy sauce and dark soy sauce, add appropriate amount of water and bring to a boil.

12. Pour into a pressure cooker and bring to a boil. Turn off the heat after 8 minutes starting from when the pressure reducing valve releases air.

13. After the pressure cooker has cooled down, pour the taro and pork belly into the pot, add salt, and cook over high heat until the sauce thickens.

14. When the soup becomes thick, add MSG and turn off the heat.

15. Serve on a plate.

Although braised pork with hairy taro is very ordinary, the taste is extraordinary if you make it yourself. If you want to experience your own "extraordinariness", you will definitely start doing it right away.