Food preparation
Pork ribs (pork belly) 600g, taro 400g, radish100g, wheat flour10g, monosodium glutamate 2g, fennel seed 4g, pepper 3g, maltose15g, lard 60g (refined) and white sugar 65438+ white sugar.
Production steps
1. Wash fresh radish, shred with special tools and dry in the sun;
Braised pork with taro
2. Dried shredded radish is seasoned with salt, pepper noodles, tsaoko, star anise, fried noodles, fennel seeds and white wine;
3. Mix shredded radish evenly, and then put it into a clay pot for compaction and pickling, which is shredded radish. 4. Peel the taro, wash it, cut it into pieces 5 cm long, 3 cm wide and 4 cm thick, and fry it in the oil pan until golden brown;
5. Scrape the pork belly and wash it, remove the residual hair, put it in a soup pot and cook until the skin can be used as chopsticks. Remove it while it is hot and coat it with maltose solution;
6. Stir-fry the wok, inject lard, heat it to 60%, fry the pork belly skin down to golden brown, take out the oil control, and cut it into 4 mm thick slices;
7. Take 1 buckle bowl, spread lard on the bottom of the bowl, put a piece of pork and a piece of taro neatly into the buckle bowl, evenly sprinkle with white sugar, salt, monosodium glutamate and shredded radish, mix in pepper and fennel seeds, and cover the meat and taro;
8. Put the buckle bowl in a cage, steam it for 3 hours on high fire until the meat is soft and rotten, take it out and buckle it into a plate. [ 1]
factor of production
1. The finished shredded radish is fine and even, moist but not wet, delicious and crisp;
2. Maltose solution, namely 15g maltose to 25g hot water;
3. Because the past