Ingredients ?
Shaoxing wine 1 tablespoon
Yam flour moderate amount
Five-flower meat
A catty or so
Taro
1
Ginger
1 small piece
Garlic rice
6-7 cloves
Small red onion 5-6 pcs
Five Spice Powder
Amount
Pepper
Amount
Salt
Amount
Curd Bean Paste
2-3 Pieces (can be increased or decreased according to personal preference)
Soy Sauce
Amount
Bean Paste
Amount
?
Taro buckle meat 粤菜的做法 ?
Wash the pork, scald it in hot water to remove the blood and set aside
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Then insert a fork into the meat until it is bruised and full of holes, the more the better, because this will make the meat easier to taste
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This is a good idea.
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Pour some oil on the hot pan, the skin of the pork down to fry, the skin of the pork fried to golden brown and then fish up and spare ...
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Fried pork into a pot, add water to and immersed in the pork. Then boil it over high heat and then turn to mild heat for 30 minutes. After that, take the pork cut into slices, about a centimeter or so. The water in the pot is reserved for later use.
Peel and wash taro, cut into pieces, and the thickness of the pork.
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Put the taro in the frying oil. After frying the taro, sprinkle with five-spice powder, pepper, salt and rub the sides evenly. Similarly, the boiled pork on both sides of the evenly sprinkled. Then a piece of taro a piece of pork a piece of taro repeated rows and put into the plate standby.
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Garlic rice, small red onion, ginger, peeled and washed, mashed. Then squeeze out the juice and keep it for squeezing.
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Pour the prepared garlic and rice juice into a hot pan and stir-fry, then add the bean paste.
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At the same time, add the nanmilk and stir-fry a little
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Pour the soup from the boiled pork into the pot to cook with the soup, add the right amount of potato starch to thicken the sauce, and then cook the sauce until it thickens.
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Pour the boiled sauce on the prepared taro buttons, and then put it into the pot for steaming until it becomes soft.