Hello, this is Amanda
has everybody been preparing for the new years
when in college, a lot of my Chinese friends were from all over the country
right before Christmas break, we were talking about
what types of dishes everybody ate for New Years and everyone had the staples such as spicy sausage, but
it seemed like everyone had their different traditional foods in each region
so I asked my friends if they wanted to bring something from their region and share with the group
and I remember that we ate 10 different types of spicy sausage from each region at that time
now I would like to make a braised pork stew
you can use all 3types of pork in this dish
add them into water
boil them for 3-5 minutes
because the salted pork cuts are saltier
burn off as much saltiness that are covered on the fat
you can remove them through cooking them in water
take out and leave them to cool
prepare other ingredients
remove the skin on the garlic
cut the garlic into pieces
cut the green onions
choose a bigger taro plant
the texture will be easier to break down
after removing the skin cut them into pieces
we will add a step here
add a bit of oil into the pan
add the taro so that it is half fried and half steamed
continue to flip them so they are cooked evenly with a golden brown color
it is easy for the taro to break apart easily, so you must give it extra attention
adding oil will help it retain the shape of the taro
and when you add into your dish, the consistency will no longer be there without this step
you can cut the pork after it is done cooling
this is hunan's salted pork
this is An Hui's pork belly
This is Guizhou's spicy sausage
This is pork bone in pork intestines
The sausages with bones should not be cut
add oil into the pan
fry the garlic and ginger in the pan
fry the salted pork
fry the sausage
add a bit of yellow wine
simmer down with water
let it cook it for a while longer
because the flavor in the sausage is tightly packed
it will taste even better when the sausage gets softer
it will probably take around 30 minutes
once you open the lid, you can smell all the goodness coming out
add the fried taro in
you can also add some fox nuts in as well
after being dried, it looks like this
it becomes a type of Chinese medicine plants
you can used dried ones, but you must boil them until soft first
cook the taro for about 10 minutes and it should be ready
cooked taro gives the vibe that it is about fall apart
it helps with the flavor in the broth
because the pork is already really salty, I did not add salt
add sugar to make it fresh
and there is a secret ingredient here which is coconut milk
not too much, just about 3-4 spoons
It packs a punch of flavor into the dish
you can also add milk as well
but coconut milk works a little bit better
add some pepper
before eating, add some green onions on top
two of the three pork cuts have been processed
so, there could be a little bit of smell, but it shouldn't be too strong
After a long time of boiling, the saltiness from the meat should be in the broth now
and you can taste that saltiness in the soup
this sausage is really something you should try
I am going to take a bite
the meat is really packed tightly inside
but it still has all the juices in there as well
and the skin is very crispy and delicious
the fragrance of the taro is also heavy
It is packed, but it breaks apart easily after a bite
the fox nuts is special as it brings a soft texture to the dish
you do not need to be too worried about the coconut milk smell
you will only feel that the broth is very heavy in flavor, but hard to taste it
The coconut milk works well with the saltiness of the pork and makes a great harmony in the dish
every family is probably used to making their own type of sausage in their family and grew up different eating them
but maybe this year you can try some new types of sausages
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