Cuisine and efficacy: home cooking recipes, recipes for working people in low temperature environment, recipes for invigorating spleen and appetizing.

Taste: salty and delicious. Technology: steaming

Materials for making taro with meat:

Ingredients: 500g of pork ribs (pork belly) and 400g of taro.

Accessories: rapeseed heart 150g.

Seasoning: peanut oil 60g, fermented bean curd (red) 30g, salt 4g, sugar 10g, soy sauce 20g, cooking wine 25g, onion 12g, monosodium glutamate 2g, pepper 3g, star anise 1g, sesame oil 10g, starch (corn).

Making:

1. Scrape the pork belly clean, put it in a boiling water pot for half an hour until it is seven ripe, take it out, poke a few holes with a toothpick, then dry the water with a clean cloth, wipe the skin with refined salt, and then coat it with a layer of soy sauce after it is evenly rubbed;

2. Peel taro, wash and slice;

3. Wash the Chinese cabbage (rape heart) and cut it into sections;

4. Put the pot in medium fire, add peanut oil, heat it to 50%, put the pork belly pieces in the oil pan, fry until the skin is hard, blistering and yellow, heat the oil temperature to 60%, and fry for 2-3 minutes;

5. When the bubbles on the surface of streaky pork skin increase and are uniform, take out the oil control;

6. Soak the fried pork belly in a pot of cold water for a while, take out the water control, cut it into axe slices with a thick side and a thin side, and dry the water with a clean cloth;

7. Add 80% hot peanut oil and fry at medium speed until the skin is crispy and the meat is dark yellow. Removing and discharging oil;

8. Cut the fried pork belly into strips with a knife, then cut it into "hinge" pieces, put it in a bowl, and pour it with starch, red fermented bean curd, cooking wine, refined salt, white sugar, sesame oil, monosodium glutamate, soy sauce, aniseed, pepper and chopped green onion for about 10 minute;

9. Put the taro slices and coriander segments into pork belly "hinge" slices to become pork belly clips, and marinate them together for 10 minute;

10. Clip the pork belly, put it in a bowl (skin down), put it in a steamer, and put it on a water pot to boil;

1 1. Steam on high fire for 5 minutes and then on low fire for 50 minutes. When the meat is crisp and rotten, take it out, pour out the original juice and turn it on the plate (skin up).