material

About 500 grams of pork belly, half of Lipu taro, peanut oil, rock sugar, cooking wine, soy sauce, aniseed, pepper, ginger slices, onion, salt,

working methods

1. Wash pork belly, cut into small pieces and cook in cold water.

2. After boiling, skim off the floating foam.

3. Take out the meat and rinse it for later use.

4. Put a little oil in the pot, add some rock sugar, and heat slowly.

5. When the rock sugar melts reddish, pour in the meat and stir fry.

6. Add cooking wine and soy sauce to the first color.

7. Add the right amount of water, and don't put meat.

8. Add fennel and pepper

9. Add ginger slices and shallots. It would be better to have cinnamon and fragrant leaves, but I don't have them at home.

10. Cover the lid, bring to a boil, and then turn to low heat for half an hour.

1 1. Add the chopped taro.

12. stew again until the taro is soft and rotten, and the soup becomes thick.

Method 2: Taro with meat.

material

400 grams of pork belly with skin and 400 grams of taro. 800g of seasoning salad oil, Shaoxing wine 15g, 75g of soy sauce, 8g of sugar, 8g of water starch, 2 star anise and 2 cloves of garlic.

working methods

1. Pork belly is boiled in boiling water 15 minutes. Take it out and marinate it with 45g soy sauce 10 minute. Then soak in 50% hot salad oil for 2 minutes until the surface of pork belly is colored. Immediately after taking it out, soak it in cold water.

2. Peel taro, cut it into large pieces with a length of 7 cm and a thickness of 1.5 cm, put it in 50% hot salad oil, soak it for 2 minutes, and take out the oil control; Pork belly is cut into thick slices of the same size as taro, and then put into salad oil heated to 50% for 2 minutes. After taking it out, put it into a bowl in the form of a piece of meat and a piece of taro, and pour the juice mixed with Shaoxing wine, 30g soy sauce, sugar, 100g water, star anise and garlic.

3. Steam the bowl with meat and taro for 40 minutes. After taking out, pour the soup into the pot, pick out the octagonal garlic, buckle the meat and taro into the plate, and thicken the soup with water starch and pour it on the meat and taro.

Practice 3, taro braised meat

material

Pork belly, tofu, soy sauce, soy sauce, taro, milk, oil, soy sauce, oil.

working methods

1. Boil pork belly in cold water until it is 80% ripe, take it out, let it cool, drain the water, fully color it with soy sauce, and drain the excess water with kitchen paper for later use.

2. Peel the taro and slice it, don't cut it too thin, so as not to block it when stewing.

3. Heat the oil pan to 50% heat, slowly pour the pork belly into the oil, stir-fry carefully until the pigskin turns golden yellow, and then pick it up. Continue to stir-fry taro until it changes color slightly.

4. Pork belly is cut into pieces after cooling, and the thickness is roughly the same as that of taro. Then, arrange the dishes in the way of one pork belly and one taro (pigskin facing down).

5. Steam for about 1 hour, and use soy sauce, south milk or tofu instead. Mix the sauce with oil and water, pour it on the taro braised pork, and then steam it on low heat for 20 minutes.

6. Buckle it on another plate.