✅Day 217 of the 365-Day Challenge to Have a Different Dinner Every Day: Braised Pork Intestines with Taro and Chicken‼️

Prepare the ingredients. Chop the chicken into small pieces. I boiled the taro in hot water until cooked and then peeled it (you can also peel the raw taro with a knife and then pan-fry it until golden brown; this will prevent the broth from becoming cloudy). I bought the braised pork intestines directly.

Heat a wok with plenty of oil. After washing and drying the chicken pieces, stir-fry them over medium-high heat.

Continue frying until the moisture evaporates and only oil remains.

Add pickled peppers and stir-fry over medium heat.

Continue stir-frying a small piece of hot pot base over medium heat.

Stir-fry until the hot pot base melts

Add spices (star anise, cardamom, angelica root, etc.; any spices you have at home for braising are fine, there are no strict requirements).

Then add garlic cloves, scallion segments, and ginger slices, stir-fry briefly over high heat, then turn off the heat.

Transfer to a cast iron pot, add water to cover the ingredients, add two tablespoons of light soy sauce and a few rock sugar pieces. Bring to a boil over high heat.

Then cover and simmer on the lowest heat for 30 minutes.

Once the time is up, add the braised pork intestines and continue cooking for 20 minutes. (If you pan-fried taro earlier, add it at this time as well. My taro was pre-cooked, so it doesn't need to be cooked for this long.)

Once the time is up, add some salt, then add the cooked and peeled taro and continue cooking for another 10-20 minutes.

Once the time is up, turn the heat to medium and reduce the broth to your desired consistency.

You can add some chopped green onions before taking it off the heat.

Finish