"Lipu taro braised pork is one of the top ten famous dishes in Guangxi and a famous traditional banquet dish in various parts of Guangxi. It was once known as "a national famous dish". The main ingredients are Lipu taro and pork belly, and taro and pork belly overlap each other. Its color is golden, crisp but not rotten, fat but not greasy, taro slices are fragrant, rotten but not muddy, and the meat slices are mellow, loose, soft and waxy. Eating Lipu taro braised pork is exquisite. The combination of taro and braised pork is the authentic way to eat and taste. Taro is soft and waxy, which dilutes the greasy feeling of fat and the meat is rich in taro flavor. Taro contains meat, which brings out the best in each other. It is crispy and delicious, and is suitable for all seasons. Men, women and children love it, and it is known as "a steamed button makes all the neighbors fragrant". You can also make a delicious dish to entertain your guests by following the steps below. "
material
condiments
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Pork belly1000g
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Taro Lipu 1
condiments
Guilin sufu
2 yuan
Cooking wine
3 teaspoons
Light soy sauce
3 teaspoons
dark soy sauce
3 teaspoons
oyster sauce
2 teaspoons
salt
1 spoon
refined sugar
1 spoon
thirteen?incense
1 spoon
starch
2 teaspoons
verdant
5 pieces
energy
2 small pieces
garlic
5 petals
coriander
Two trees
Method for making Lipu taro braised pork
1.
Put water in the pot, add meat, onion, ginger, garlic and cooking wine, bring to a boil with high fire, turn to low heat and cook for 30 minutes until the chopsticks can pierce the skin, and then take it out and control it to dry.
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2.
Punch the skin evenly with a fork and coat it with soy sauce.
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3.
Fry the pigskin to yellow, take it out, soak it in clear water to make it more elastic, and cut it into rectangular thick slices.
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4.
Peel taro, wash, cut into rectangular thick slices, fry in oil until the surface is golden and crisp, form a hard shell, and take it out.
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5.
Fermented bean curd, cooking wine, soy sauce, oyster sauce, salt, sugar and thirteen spices are mixed to make a marinade.
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6.
Marinate the sliced meat and taro for half an hour.
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7.
A piece of taro and a piece of meat are sandwiched in the middle, with the skin facing down, put in a big bowl and evenly drenched with marinade.
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8.
Steam in the pot for about 1 hour until the meat is crisp, take it out, buckle the steamed bowl upside down on the big plate, take out the buckle bowl, and pour the soup into the wok.
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9.
The soup is thickened with water starch, poured on the braised pork, sprinkled with chopped green onion and coriander, and the golden and fragrant Lipu taro braised pork is ready.
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Lipu taro braised pork finished product map
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Cooking tips
1, be very careful when frying meat, the pigskin is easy to burst when heated, so poke a few holes in the pigskin with a fork before entering the oil pan, and the water in the meat must be drained. When frying pigskin, cover the pot to avoid oil spilling and hurting people.
2, taro must be fried to the surface to harden, so that taro is not easy to break.