Health benefits
Pork belly: nourish yin
Taro: detoxify
Green onions: detoxify
Ingredients
Pork belly ( 260g ) | Taro ( 200g ) |
Green onions ( Appropriate amount ) | Ginger ( Appropriate amount ) |
Rock sugar (appropriate amount) | Panthoxylum bungeanum ( Moderate amount ) |
Star anise ( 1 piece ) | Cumin ( appropriate amount ) |
Cinnamon ( appropriate amount ) | Geranium leaves ( 2 pieces ) |
Dried chili pepper ( 1 ) | Salt ( 2 tsp ) |
Soy sauce ( 3 tablespoons ) | Cooking wine ( 3 tablespoons ) |
White wine ( 3 spoons ) | Clean water (appropriate amount) |
Cooking oil ( a little ) |
1.Ingredients preparation
2. Cut the taro into small pieces and cut the pork belly into pieces for later use.
3.Cut the green onion into sections, pat the ginger and set aside
4. Heat the oil in a pan until it is 50% hot
5.Turn to low heat, pour in rock sugar and stir-fry the sugar color
6.Fry until light brown
7.Pour in the pork belly and stir-fry
8. Stir-fry the pork belly until golden brown.Add cooking wine, white wine and soy sauce and stir-fry evenly
9.Add water to cover the pork belly and bring to a boil
10.Put the peppercorns, aniseed, fennel, bay leaves, cinnamon, dried chilies, ginger, green onions and salt into the pot
11.Cover, bring to a boil over high heat, then simmer over low heat for 45 minutes
12.Put in the taro, cover, bring to a boil, turn to low heat and simmer for 20 minutes
13.High heat to collect the juice and serve on a plate
Tips
If you don’t like sweet food, you can add less rock sugar
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