Pixian bean paste
How to make Sichuan braised baby taro
Wash the taro, let the hot water boil for 5 minutes, soak it in cold water, then peel it.
Soak it in cold water, then peel the peel and peel.
When the pan is hot, add the oil, then add the PI bean paste, pickled peppers, garlic and stir-fry.
Add the chopped taro and stir-fry for 1 minute.
Then add the water – high heat on medium, cook for 10 minutes, still depends on the size of your cut, poke it with chopsticks, if it’s soft and glutinous, turn up the heat and close the juice!
Get up and sprinkle the shallots on the pan, it’s extra special! The taro is delicious this time of year too… soft and squishy!