For me who love delicious food, when mother’s day comes, I can’t help thinking of delicious food. For braised meat, it may be the most common home cooking that every family has. Such a home cooking may be a delicious food that accompanies you and me. Here, cook such a pot of braised meat with a grateful heart. With such a delicious food, I wish mothers all over the world always young and happy forever!


500g streaky pork
1 plum vegetable
500g taro
3 slices of ginger
1 tbsp cooking wine
3 tbsp soy sauce
2 tbsp soy sauce
2 chives
1 tbsp sugar
Proper amount of water
Appropriate amount of vegetable oil


Step 1
Soak dried plum vegetables in cold water to soften, wash them twice, filter out the sediment, take them out, squeeze them dry and cut them into small sections for standby, peel the taro and cut it into diamond pieces, wash and knot the shallots, slice the ginger for standby, and add a little vegetable oil into the pot

Step 2
Put in white sugar and stir fry over low heat until the white sugar melts and turns brown. Increase the fire, carefully put in five flower meat pieces and stir fry quickly to prevent frying

Step 3
When the meat is stir fried until it changes color, add ginger slices and scallion knot, and put in raw soy sauce

Step 4
Then add the old soy sauce and mix well

Step 5
Then add cooking wine and an appropriate amount of water until the meat pieces are gone

Step 6
Boil the soup and turn it into a small heat. Then add the dried vegetables and cover and simmer for about 30 minutes.

Step 7
Then, turn it into a big fire again to thicken the soup. While cooking the meat, inject enough oil into the clean pot

Step 8
Heat over medium heat until 5 mature, fry taro pieces until golden edge appears, and remove the control dry oil

Step 9
Put the fried taro into the bottom of the large bowl, and then pour the stewed meat with soup and meat with juice on the fried taro block

Step 10
Put it into the pressure cooker, cover a large plate and isolate the water pressure for 30 minutes

Step 11
Take out the braised meat and then put it on the plate again. Stir until the soup is evenly wrapped on the meat. The streaky meat is fat but not greasy. The taro block also absorbs the smell of the meat juice. That's a must