Materials?

Taro is about 300g g.

Pork belly is about 300g g.

Onion amount

Ginger amount

Wang Zhihe, two chunks of fermented bean curd.

A handful of rock sugar

Take a spoonful of soy sauce.

Half a spoonful of cooking wine

How to stew meat with taro fermented bean curd?

1. Peel taro, wash and cut into pieces for later use.

2. Boil the water on a big fire, and cut the pork belly into large pieces.

3. Put oil in the pot, turn to low heat after boiling, add rock sugar, and simmer until it is brown!

4. Stir-fry until brown, add pork belly, taro, onion, ginger slices and cooking wine, and stir fry with light soy sauce.

5. Two pieces of fermented bean curd, add some fermented bean curd, and stir with a spoon into a paste.

6. Pour in the fermented milk, stir-fry evenly, and stir-fry the fragrance!

7. Add water without meat and taro, bring it to a boil and simmer for an hour!

8. If there is too much juice in the end, collect the fire juice, and be sure to turn the pot frequently, otherwise the taro will be too sticky and easy to paste. I stewed it for 10 minutes, and it almost burned!

skill

Always turn the pan, taro is too sticky and easy to paste!