Taro, we commonly call itTaro, rich in starch, can be eaten, and also nutritious.Taro originated in tropical regions such as China, eastern India, and Malaysia, but in our country, it has a long cultivation history and is favored and loved by many consumers. It is often used to make soups, which are delicious and flavorful, and leave a lasting impression.

Preserved VegetablesHow to cook Taro

IngredientsPreparation

Pork belly, preserved vegetables, taro, and green onionsGingerandstar aniseandsoy sauce, cooking wine, sugar, and salt.Method steps

1. Soak the preserved vegetables in advance and wash them repeatedly.

2. Peel and wash the taro.

3. Wash the pork belly, cut it into pieces, and blanch it in boiling water, then set aside.

4. Heat a pot and add oil. Put the meat in and stir-fry until the meat releases oil. Add green onions and star anise and stir-fry.

5. Add cooking wine, soy sauce, and sugar and stir-fry evenly until the meat is colored.

6. Add boiling water to cover the meat.

7. Cover the pot and cook over high heat, then reduce the heat and simmer for 30 minutes.

8. Add preserved vegetables and taro. Cook over

high heat. Then, continue to simmer for 40 minutes over low heat, adding salt as needed.9. Finally, thicken the soup and serve.Fermented bean curd

Chili peppers

SteamingTaro cooking methodIngredient preparationTaro, oil, salt, sugar, MSG, scallions, fermented bean curd, and chopped chili peppers

and

ginger, garlic.Method steps1. Peel and wash the taro.

2. Wash the scallions, ginger, and garlic, then chop them finely.

3. Add a little oil to the pot and add the chopped scallions, ginger, and garlic, and sauté.

4. Add homemade fermented bean curd and chili peppers. After the chili peppers release their oil, add MSG.

5. Arrange the small taro in a bowl and pour the prepared spicy sauce over it, stirring evenly.

6. Wrap in plastic wrap and place in a steamer. Steam until cooked, about 40 minutes.

7. Finally, remove after steaming and remove the plastic wrap, and serve.

Taro

Braised Pork Belly

Cooking methodIngredient preparationPork belly, taro, star anise, scallions and ginger, cooking wine, old soy sauce, salt, rock sugar, and oil.

Method steps

1. Wash the pork belly and cut it into pieces.

2. Add a little oil to the pot and slowly sauté the pork belly over low heat. When the pork belly releases its own fat, add old soy sauce to color it.

3. Add scallions and ginger, and add a pot of hot water and a large spoonful of cooking wine. Simmer over low heat.

4. Add star anise and rock sugar.

5. Peel and wash the taro.6. When the meat is cooked to about 5-6 mature, add the taro and continue to simmer.7. Finally, when the meat and taro are cooked, add salt to taste, and thicken the soup.

Then add star anise and a certain amount of sugar.

Peel and wash the taro.

When the meat is about half cooked, add the taro and continue to cook.

Finally, when the meat and taro are cooked, add salt to taste, and the soup will thicken.