500g pork belly with skin and 300g taro.

Ginger 4 pieces of brown sugar 15g

Column sauce 40g oyster sauce 30g.

South milk 30g salt amount.

2 cloves of clove garlic 1 petal.

Onion 1 root

The custom of banning meat in Shaxi

Step 1

Take a clean bowl, add brown sugar, oyster sauce, pillar sauce, south milk, minced garlic, shredded betel nut and a proper amount of salt, and make a sauce for later use.

Second step

Pork belly in cold water, add ginger slices and onion knots, bring to a boil over high heat, and then turn to medium heat for 30 minutes.

Third step

Pork belly is cooked until it can be easily poked into the pigskin with chopsticks, then it can be taken out and drained, and the soup is reserved.

Fourth step

Poke a few small holes in the pigskin with a fork.

Step five

Apply a proper amount of salt to the pork belly surface and let it stand for a period of time until the pork belly surface is dry.

Step 6

Take the hot oil out of the pan, put the pork belly skin down into the pan, fry it on medium and small fire until the surface is slightly browned, then turn it over, fry the other three sides until slightly browned, and take it out.

Step 7

Soak the fried pork belly in cook the meat hot soup15min, then take it out and let it cool.

Step 8

Pork belly is cut into thick slices of about 1 cm.

Step 9

Add the sauce to make the pork belly evenly coated with the sauce.

Step 10

Cut peeled taro into thick slices of about 1 cm.

Step 1 1

Pour a little oil into a non-stick pan, add taro, fry on low heat until both sides are slightly yellow, and take out.

Step 12

Pork belly and taro slices are staggered into a large bowl.

Step 13

Steam on medium fire 1 hour.

Step 14

After steaming, take out the pork belly and pour it on a plate, and it's ready.

Cooking skills of Shaxi braised pork

1, the traditional braised pork in Shaxi will be pierced with a special nail plate, and the home cooking can be replaced with a small fork or toothpick; Perforation is to make the oil easy to overflow when frying later, and it is also convenient to taste; 2. Hot soup can soften the pigskin, which is convenient for subsequent cutting and presents the iconic wrinkled skin; 3. The purpose of frying taro is to prevent taro from rotting and forming during steaming; When pork belly is put into a big bowl, the skin should face the bottom of the bowl.

There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!