Chinese new year, eat with your family, love mom’s food, the most delicious dad’s food, especially miss working with mom and dad on New Year’s Eve. In my hometown, my father also makes a pillar meat, that is, four square five flower meat pieces. Locals call it pillar meat. It’s similar to everyone’s favorite braised meat. It’s the first time to make this braised meat with taro. Usually it’s braised meat with radish, braised meat with shutter and braised meat with dried bamboo shoots. Braised meat, no matter who its supporting role is, absorbs each other’s delicacy. It is stewed slowly over a fine fire. It melts in the mouth and tastes delicious but not greasy. Everyone loves it.


400g streaky pork
600g taro
1 pack of stew
2 slices of ginger
2 shallots
1 green garlic
5 garlic
1 tbsp soy sauce
3 tbsp soy sauce
10g rock sugar
5g refined salt
30g edible oil


Step 1
Prepare ingredients

Step 2
After washing, cut streaky pork into small squares of uniform size and width of about 2.5cm. Cut taro into small pieces similar to meat

Step 3
Prepare ginger and onion, material bag, rock sugar and garlic. Minced garlic

Step 4
Add oil into the pot, add ginger, scallion and garlic and stir fry until fragrant

Step 5
Add pork and stir fry until discolored

Step 6
Add soy sauce and raw soy sauce and stir well

Step 7
Add taro and stir well

Step 8
Add an appropriate amount of boiling water and the bag

Step 9
Add rock sugar and salt. Bring to a boil and simmer over low heat until the taro is cooked. Crispy meat

Step 10
Or you can put it into a pressure cooker and press it for 5 minutes

Step 11
Add minced garlic and mix well before coming out of the pot

Step 12