How should you make authentic taro casserole?

Taro Stewed Pork is a traditional dish of the Hakka people of Guangdong. The dish is called ? Buckle? , which means the meat is fried into a rectangle and the taro is cut into a rectangle. The meat and taro are placed in a sea bowl, steamed thoroughly, and then buckled onto a large plate. Every Mid-Autumn and Chinese New Year, it is made ? taro meat? , so the dish is also called ? Mid-Autumn Pile of Pork? It can be said that ? Taro Pork? is made by overlapping taro and fatty meat. Hakka people are bound to have fragrant taro meat on their table every year. The pork absorbs the flavor of the taro powder and is no longer greasy. The fragrant taro just absorbs the flavor of the pork and adds a different taste. Taro has a high nutritional value and the pork is no longer greasy. It also allows the elderly and children do not have to worry about cholesterol, which is healthy and beautiful flavor is not difficult.

Dishes are edible ingredients

Main ingredients: taro 400 grams, 500 grams of pork

Accessories: 1 teaspoon of thyme seasoning or five-spice powder, 3G garlic, 3G ginger, 3G onion

15 tablespoons of oyster sauce, 15 tablespoons of soy sauce, 2 tablespoons of soy sauce

Plates for the steps of the dish

1 Pork Pancetta Wash, peel and wash taro, cut into small rectangular pieces; chop and grate ginger, garlic and green onion into small pieces. Mix 1 teaspoon (5 ml) of milk, salt, sugar, five-spice powder, oil and soy sauce into a sauce and set aside.

2Place the pancetta in a saucepan, add water to taste and star anise and cook over medium heat until cooked through. Remove from the pan, drain and coat the pork with 1 teaspoon of soy sauce/honey (5ml).

Three. Heat oil in a wok, preferably enough to cover the pork. When the oil is 50% hot, add the well-coated pork and stir-fry the pork when both sides are golden brown. Cut into 0.5-centimeter-thick slices the size of taro.

4 Fry the chopped taro in a frying pan until golden brown. Remove and drain the oil.

5 Toss the sliced pork with the seasonings, add the pork and taro to the sea bowl at regular intervals, and pour the excess sauce over the sliced pork.

6Steam the taro in a steamer basket for about 30 minutes. When the taro is tender, cover the sea bowl with a plate and make an inverted motion. In this way, the steamed taro meat is poured into the plate. Finally, sprinkle the green onions on the table.

Nutritional value of the dish

1 Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, niacin, vitamin C, vitamin B, saponins and other ingredients. In the contained minerals, fluorine content is high, with teeth cleaning, caries prevention, dental care;

2 its rich nutritional value, can enhance the body's immune function, can be used as a staple food commonly used in the prevention and treatment of cancer. In tumor surgery, postoperative radiotherapy, chemotherapy and its rehabilitation process has an adjuvant therapeutic role;

3. Taro contains a mucus protein, absorbed by the body can produce immunoglobulin, antibody globulin, can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify carbuncle, swelling, poisonous pain in the body, including cancerous venom, can be used to prevent and control cancer and lymphatic tuberculosis;

4 taro is a kind of alkaline food, can integrate the body's accumulation of acidic substances, regulate the body's acid-base balance, produce the effect of cosmetology, beauty, hair, but also used to prevent and control excessive gastric acid;

5 taro is rich in mucilaginous saponins and a variety of trace elements, can Help the human body to correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can also increase appetite and help digestion. Therefore, Chinese medicine believes that taro can replenish the middle and benefit the qi.