People are accustomed to stir-frying various kinds of vegetables and minced meat. Today’s recommended delicacy is taro with pork. Taro, also known as yu, is a very nutritious food, rich in protein, carotene, B vitamins, and trace elements such as calcium, phosphorus, and iron, so it is very good for health. Below is the detailed method for cooking taro with pork.

Raw materials

Pork 80 grams, taro 50 grams, asparagus 2 stems, corn kernels 1 spoon, diced carrots 1 spoon.

Seasoning ingredients

Garlic 1 piece, soy sauce half spoon, high soup appropriate amount.

Method

1. Cut pork into small pieces, peel the taro and cut into small cubes, then fry in oil until slightly golden on the surface, remove and drain the oil.

2. Peel the asparagus, cut into small segments and set aside.

3. Heat oil, fry garlic to aroma, add pork and taro, stir-fry for a moment, add soy sauce and high soup to continue cooking until the soup thickens, then add asparagus, diced carrots, and corn kernels to stir-fry until they are soft and cooked.

1. Wash the outer skin of the taro, place the taro in a bowl, and steam it in an electric pressure cooker.

2. Cut pork into slices and chop garlic and ginger.

3. Peel and cut the cooked taro into small pieces.

4. Heat oil in the pot and fry ginger and garlic to aroma.

5. Add slices of pork and stir-fry until done.

6. Add taro blocks.

7. Add an appropriate amount of water to cook, then add some soy sauce.

8. Add chopped green onions and stir-fry with salt.

1. Peel and wash the taro.

2. Cut taro into slices.

3. Cut scallions into chopped form.

4. Cut pork into slices.

5. Heat oil in the pot and stir-fry the slices of pork.

6. Add chopped green onions and stir-fry.

7. Add soy sauce to color.

8. Add taro and stir-fry.

9. Add soy sauce and stir-fry evenly.

10. Add an appropriate amount of water and stew.

11. Add salt when the soup thickens.

12. Cut scallions into segments.

13. Add scallion segments when it’s done.