Shaoxing wine 1 tablespoon
Appropriate amount of potato flour
pork belly
About one kilogram.
taro
1
energy
1 small piece
Garlic rice
6-7 petals
5-6 shallots
five spice powder
Proper amount
pepper
Proper amount
salt
Proper amount
fermented bean curd
2-3 yuan (can be increased or decreased according to personal preference)
dark soy sauce
Proper amount
Thick bean paste
Proper amount
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How to deduct meat from taro and Cantonese cuisine?
Wash the pork belly, blanch it with hot water and remove the blood.
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Then stick a fork in the pork belly until it is scarred and riddled with holes. The more, the better, because it can make pork belly easier to taste.
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Pour some oil into the hot pot, fry the skin of the pork belly, fry the skin of the pork belly until it is golden yellow, and then pick it up for use …
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Put the fried pork belly into a pot, add water until it is soaked in the pork belly, then boil it on high fire and stew it on low heat for 30 minutes. Then take the pork belly and cut it into pieces, about one centimeter. Leave the water in the pot for later use.
Taro is peeled, washed and cut into pieces, with the same thickness as pork belly.
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Fry the cut taro in the oil that has just been fried with pork belly, so as to prevent the taro from melting too soft …
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Sprinkle spiced powder, pepper and salt on the fried taro and wipe both sides evenly. Similarly, sprinkle the stewed pork belly evenly on both sides. Then a piece of taro, a piece of braised pork and a piece of taro are repeatedly arranged and put into the plate for later use.
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Peel garlic, onion and ginger, wash and mash. Then squeeze out the juice for later use.
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Stir-fry the prepared garlic in a hot pot, and then add the bean paste.
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At the same time, add the south milk and fry together.
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Pour pork belly soup into a pot and cook together, add appropriate amount of potato flour to thicken, and cook the sauce until it becomes thick.
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Pour the cooked sauce on the prepared taro, buckle the meat, let it cook, and then steam it in a pot until it becomes soft.