Then where is the dish of braised pork in south milk? The following is a detailed introduction, which makes you have a good understanding of such delicacies. When you choose it, you can also do it with confidence, without any harm to all aspects of the human body, and it is a safe choice.
Where does south milk braised pork come from?
South milk braised pork belongs to Cantonese cuisine.
Taro south milk braised pork
material
Ingredients: 500g pork ribs (pork belly) and 400g taro.
Seasoning: soy sauce10g, fermented bean curd (red) 20g, yellow rice wine15g, white sugar15g, pepper 6g, star anise 7g, white garlic 7g, peanut oil 50g and pea starch 20g.
method of work
1. Wash taro, dry it, cut it into rectangles, and fry it thoroughly with rolling oil.
2. Scrape the pork belly and cook it with soup until it is 70% mature.
3. Pick it up and coat it with soy sauce, put it in an oil pan and fry it with strong fire until the skin turns red.
4. Take out the oil slick and rinse it with cold water, and then cut it into a rectangular original with the size of taro.
5. Mix minced garlic, south milk, pepper, star anise powder, soy sauce, sugar and cut cooked meat.
6. Then put a piece of pork and a piece of taro together and buckle them in a big bowl (with the skin facing down), and steam them in a cage for nine times.
7. Steam the braised pork for nine times, pour out the original juice and cover it on the plate.
8. Take the pot with strong fire, add the original juice, add the light soup, soy sauce and wet raw powder to thicken it, and pour it on the braised pork.
Tips
Taro: Taro should not be eaten with bananas.
Through the above introduction, we have a good understanding of where south milk braised pork is cooked, and at the same time, we have a detailed introduction to its production method, so when making such delicacies, we can follow the above methods, but it should be noted that in the production process, the ingredients should be well matched.