Step 1:

Carefully selected pork belly, wash a whole piece, put it in a pot and cook it thoroughly.

Step two:

After picking up the meat slices, use needle-like fine objects on the surface of pigskin.

Step 3:

Mix rock sugar and yellow wine into juice and spread it evenly on the pork belly.

Step 4:

Heat oil in the pot, fry pork belly in the pot, leaving only thin skin, even the skin is golden.

Step five:

Drain the fried pork belly and let it cool.

Step 6:

Cut into rectangular pieces about 6 cm long and about 1 cm thick.

Step 7:

Cut peeled and washed taro into taro slices slightly thinner than meat slices and put them in hot oil. The oil temperature will make the moisture on the surface of taro disappear quickly and the aroma will appear. When the water in the taro is completely volatilized, the taro slices will float on the oil surface, and the surface will turn yellow, brittle and fragrant, so they can be picked up for use.

Step 8:

Put pork belly and taro in a bowl, one piece of taro and one piece of meat in pairs, symbolizing the yes-man.

Step 9:

Cooked braised pork is put in a bowl with the skin facing down.

Step 10:

The ingredients are a little red dates, a little pickled mushrooms and a little rock sugar. The brewed wine is refreshing and sweet. Put the remaining pork broth into the pot, add appropriate amount of tofu, south milk, thirteen spices, soju and soy sauce, stir evenly until the soup is thick, and pour the warm soup evenly on the braised pork and taro.

Step 1 1:

When delicious meat was introduced into the secret juice, it began to overflow. After the meat is locked in the cage, it is steamed for one hour on high fire and then for forty or fifty minutes on slow fire. Two kinds of ingredients with different flavors complement each other, penetrate each other, and concentrate the taste and shape. Taro and pork belly are stacked one by one. At this time, the meat buckle needs the last process, which is the buckle. If you want to buckle without destroying the shape, you can turn the bowl a little after buckling.

The above is all the contents that should be paid attention to in the practice of braised meat with taro in Huangtian, Guangxi. I hope it helps you!