condiments

Pork belly 200 grams

Half a taro

condiments

lotus seed

20 capsules

condiment

salt

Half a teaspoon

soybean

1 tablespoon

garlic

2 petals

Eight angles

1

honey

1 teaspoon

Rotten milk

2 tablespoons

vegetable oil

1 spoon

corn starch

1 spoon

water

Proper amount

How to cook taro seeds in Lipu?

Material assembly drawing:

1. Lotus seeds are soaked in water for half a day in advance.

2. Wash the pork belly, put it in the pot, add star anise, add water until it is 7 minutes cooked, and take it out.

Punch some holes in the cooked meat with a toothpick, so that the juice will have a taste.

4. Spread a layer of braised soy sauce (about 1/3) evenly on the surface of pork belly, fully knead with your hands, and marinate for 15 minutes.

5. Cut garlic into minced garlic.

6. Put the mashed garlic into a bowl and add salt.

Add honey

8. Add 1/3 braised soy sauce.

9. Add fermented milk

10. Add vegetable oil, stir well, and use it as juice.

1 1. Peel taro and cut into thick slices.

12. Pickled pork belly slices

13. Pick up taro slices and meat slices, fully dip them in the juice, and try to make each slice full.

14. The taro and meat slices dipped in the juice are layered at intervals, neatly placed in a bowl, covered with lotus seeds and steamed for about 30 minutes.

15. After steaming, take a flat plate larger than the bowl and put the meat upside down in the bowl.

16. Put the starch into a bowl, add the remaining soy sauce and a little hot water, stir well as thicken juice, and pour it on the steamed pork.

Cooking tips

1, taro's mucus is easy to itch the skin, so it is best to wear gloves when handling taro.

2. punch holes in the meat slices with toothpicks, which can make the juice more tasty when pickling.

3, taro, pork belly do not need to be cut too thin, a certain thickness tastes better.

The soup of Guilin sufu is very refreshing. If not, you can use other fermented bean curd with similar taste instead.

5, code into the bowl, a layer of taro, a layer of pork belly staggered, so that after steaming, the taste is fragrant but not greasy.

Cuisine characteristics

1, Lipu taro is a famous variety of betel nut taro, which belongs to the type of taro and is the best variety among taro. Lipu taro is very big and looks like a big spindle. Its skin is rough and has brown patterns. Compared with taro in other places, Lipu taro has looser meat, more delicate taste and richer nutrition, and has the effects of invigorating spleen, promoting diuresis, detoxicating and relieving itching. After cutting, the cross section of Lipu taro is grayish white, and obvious purple lines are irregularly distributed on it.

2. In the north, this kind of big taro is rare, and the most common one is hairy taro, which is a "lump" the size of a small potato.

3. The most famous way to say that Lipu taro is to "buckle the meat with Lipu taro", which is a traditional banquet dish in Guilin. Crisp and delicious, known as "a steamed button, all neighbors are fragrant", it is not only a "tribute" of the royal family in past dynasties, but also an indispensable special dish for family dinners or weddings and funerals on holidays.

4. Authentic Lipu taro braised pork is made of Lipu taro, pork belly with skin, Guilin sufu and various seasonings. Fried pork belly with skin and sliced Lipu taro respectively, coated with fermented bean curd and other seasonings, steamed pork belly and taro pieces alternately in a bowl, and then turned over and buckled into another plate.

5. After pouring the sauce, it looks golden in color, smells fragrant, and tastes soft and refreshing.