I believe many people have eaten taro, but not only many people have not eaten taro lotus stem, even do not know what it is, can eat. There are many kinds of taro, most of which grow in paddy fields (canals). The taro we usually eat is the stem buried in the mud, and the purple branches and leaves on the stem are called “taro lotus stem”, which is about 2 meters high.

Ingredients

200g sour taro
160g pork (lean and fat)
1 red pepper
2 cloves of garlic
1 teaspoon soy sauce
1 garlic leaf
10 ml edible oil

Directions

Step 1
Soak the lotus in cold water for about 15 minutes, then wash it for 3 times, and drain it for use. Cut the meat into small pieces and separate the fat and lean meat. You can also use streaky pork directly. Cut pepper into rings, slice garlic, cut garlic leaves and set aside

Step 2
Heat the pan, pour in the taro lotus and stir fry. Stir fry the taro lotus in the jar. Stir fry taro and lotus in dry water, dish out

Step 3
Pour a small amount of cooking oil into the pot. When the oil is hot, fry the fat

Step 4
When the fat is deep fried to an acceptable level, pour in the lean meat and stir fry for about 1 minute

Step 5
Stir fry the meat aside with garlic and pepper for about 1 minute

Step 6
Pour in the lotus and stir fry for a while, then add the garlic leaves

Step 7
Put in a small amount of cold water, wait for the water to boil, drizzle with a little bit of raw water, and put it on the pan