The method of burning taro with preserved meat

Health benefits

Bacon: Protecting the nervous system

Ingredients and materials

1 taro

100g of cured meat

1 teaspoon of soy sauce

1 teaspoon of dark soy sauce

1 teaspoon of salt

1 teaspoon of sugar

2 spicy red peppers

3 grams of ginger

3 grams of scallions

3 cloves of garlic

1 scallion plant

The method of burning taro with preserved meat

1. Peel and cut taro into rolling blocks

2. Wash the cured meat and cut it into small pieces

3. Cut red chili into small pieces, crush garlic cloves, chop scallions into green onions, peel and shred ginger. Cut scallions into small pieces

4. Heat up the wok and add chili peppers, garlic cloves, chopped green onions, and shredded ginger. Stir fry until fragrant

5. Add preserved meat and stir fry for a moment

6. Add taro and stir fry for a moment

7. Add water, light soy sauce, dark soy sauce, and white sugar, bring to a boil over high heat, then simmer over low heat until the taro is soft and tender

8. Open the lid and stir fry over high heat until the soup thickens

9. Remove from the pot, plate and sprinkle with scallion flowers

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