The recipe for stewing taro with tenderloin

Health benefits

Pork tenderloin: nourishing blood

Ingredients

Six taros

Two large slices of pork tenderloin

A small handful of sweet potato flour

Three Scallions

Three grams of salt

One tablespoon of light soy sauce

A spoonful of monosodium glutamate

Moderate amount of oil

The recipe for stewing taro with tenderloin

1. List of ingredients, simple to use

2. Cut the tenderloin into small pieces measuring two centimeters square, peel and wash the taro, and cut each piece into eight pieces. Take the green onion and cut it into small pieces

3. Heat the oil and stir fry the tenderloin, scallions, and white onion evenly in the pot

4. Add taro and stir fry for a moment

5. Adding salt

6. Stir fry light soy sauce evenly

7. Add enough water at once, because there is sweet potato flour, so the amount of water is slightly more

8. After the taro is cooked, add sweet potato flour and bring to a boil over high heat. Turn to medium heat, cover and simmer until it is ripe (if the sweet potato flour has been soaked in advance, it can be added when the taro is almost ripe)

9. The fragrant and glutinous taste of taro is even more delicious than potatoes, with a meat aroma and a light green onion aroma. The soup is rich, and sweet potato flour is chewy, making it particularly delicious

10. Next finished product image

Tips

When selecting taro, choose a head that has a rounded texture and a more dense texture.

Sweet potato flour can be added according to personal preferences, without adding sweet potato flour, as long as the soup is just above the taro.

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