Which is better, meat or taro --- braised meat with Taro

When you see a piece of beautiful streaky pork, your first idea is to use it to make braised meat. Hey, simple and traditional methods can bring invincible good taste.My family can't eat greasy meat very well, so the good meat I mentioned is basically well-organized, fat and thin. I was quite satisfied with the purchase this time. I forgot to take a close-up picture of it. However, the first picture in the water should show that the fat part is very few and thin. The cooked meat doesn't feel greasy when eaten in my mouth. With the addition of chopped taro, the taro has absorbed enough of the flavor of the meat juice, and the powder is very delicious, Put a pot on the table and choose taro before eating meat. I really can't tell which is better.

Main Ingredients

• Taro A moderate amount of
• streaky pork A moderate amount of

Auxiliary Ingredients

• salt A moderate amount of
• Fragrant leaves appropriate amount
• garlic appropriate amount
• ginger appropriate amount
• Chicken essence appropriate amount
• Octagonal shape appropriate amount
• Cooking wine appropriate amount
• Raw smoke appropriate amount
• Rock sugar appropriate amount
• Old smoke appropriate amount
• salad oil appropriate amount

1. streaky pork has its own oil, so don't put too much oil when frying it. Stir it slowly over a low fire to force out the oil of the meat itself. If the amount is large, you can pour it out. In this way, you won't get bored and it's good for your body.2. boiled water must be added to the stewed meat. Cold water will tighten the meat in the pot and make the taste hard.3. after the taro is added, do not turn it frequently. If you need to stir, just turn the pot. Otherwise, it is easy to mash the taro and turn it into a paste.