Have you ever eaten a dish called‘‘stewed pork with taro’’ in daily life?What do you think of its taste?Are you curious about its making methods?If yes, please follow me and let me keep you informed of the following methods of making stewed pork with taro as much as i can.

First of all, well prepare pig rib meat 600g, taro 400g, fresh radish 100g, wheat flour 10g, aginomoto 2g, fennel seeds 4g, wild pepper 3g, maltose 15g, pork lard 60g, white granulated sugar 10g, salt 15g, chilli powder 3g, amomum tsaoko 2g, anise 2g, white spirit 3g.

Secondly, wash fresh radish till clean and use special tool to cut it into shreds as well as dry in the sun in a basin. Next add salt, chilli powder, amomum tsaoko, anise, fried flour, fennel seeds, white spirit to this basin and evenly stir this mixture till tasty as well as pour these tasty radish shreds into a gallipot, then press it tightly and pickle them. Meantime, remove the peel of taro and wash it till clean as well as cut it into slices with the length of 5cm, the width of 3cm, the thickness of 4cm, pour appropriate oil into a pot and heat it till hot as well as pour taro slices into it and fry them till golden yellow.

Thirdly, scrape and wash pig rib meat till clean and pull vestigial seta till clean as well as pour it into a hot soup pot and boil till chopsticks can be inserted into the peel of pig rib meat, next get it out of this pot when hot and smear caramel solution above it. Next pour appropriate pork lard into a pot and turn on the fire as well as heat it till 6 points hot, then pour pig rib meat into this pot and fry it till gold red as well as get it out of this pot and cut it into thick slices with the thickness of 4mm.

Finally, take out a buckle bowl and smear pork lard at its bottom as well as trimly put a piece of pork and a piece of taro into this buckle bowl one after another, then evenly sprinkle white granulated sugar, salt, aginomoto, pickled radish shreds above it and put wild pepper, fennel seeds above pork and taro slices. Next put this buckle bowl into a pot and turn on the high-temperature fire as well as steam for 3 hours till meat is soft and rotten. Later, get it out of this pot and pour into a plate, so the whole processes are finished making and you can taste this dish as happily as you can.

All in all, i really hope that all above detailed making methods of stewed pork with taro will be useful and helpful to all of you, thanks a lot!