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Process: Steaming

Making Ingredients of Taro Pinch Meat:

Main Ingredients: 500g of Pork Ribs (Pork Pieces),400g of Taro

Supplementary Ingredients: 150g of Vegetable Hearts

Seasoning: 60 grams of peanut oil, curd (red) 30 grams, salt 4 grams, 10 grams of sugar, 20 grams of soy sauce, 25 grams of cooking wine, 12 grams of green onions, 2 grams of monosodium glutamate (MSG), 3 grams of pepper, 1 gram of star anise, 10 grams of sesame oil, 10 grams of corn starch (corn)

The practice of taro folder meat:

1. Scrape and wash the pork, put into a pot of boiling water and cook for half an hour to seven mature when removed, use a toothpick to Poke a few small holes, and then use a clean cloth to dry the water, rubbed with refined salt to rub the skin, rubbed evenly coated with a layer of soy sauce;

2. taro peeled, washed, sliced;

3. green cabbage heart (rape heart) washed, cut into sections;

4. will be placed in a pot on medium heat, put peanut oil, burned to 50 percent heat, the pork into the frying pan, frying to the skin of the meat, small bubbles, was yellow, and then the oil temperature to 60 percent heat. Heat the oil to 60%, and then fry for 2-3 minutes;

5. Fry until the bubbles on the surface of the pork skin increase and even, remove and control the oil;

6. Put the fried pork into a basin of cold water for a few moments to soak, remove and control the water, cut into one side of the thick, one side of the axe thin block, wipe the water with a clean cloth;

7. Put into the eighty percent of the heat of the peanut oil and deep-fried

9. taro slices, cilantro segment clip to the pork "hinge" piece of pork, become the pork folder, marinate together for another 10 minutes;

10. pork folder rows, yards in a bowl (skin-side down) into the steamer, set on a pot of water to boil;

11. steam 5 minutes on high heat, switch to low heat and steam 50 minutes.