The authentic ingredients of Guangxi Braised Pork Sauce are Lipu taro, pork belly and green cabbage heart. The auxiliary ingredients include oil, salt, sugar, cooking wine, dark soy sauce, oyster sauce, ginger, onion, garlic, pepper, fresh soy sauce, honey, and red milk.

Wash the pork belly, put it into the wok, add an appropriate amount of water, add ginger, green onion, cooking wine, boil on high heat for 5 minutes, and on low heat for 20 minutes. Take it out, absorb the water with kitchen paper, and cut into about 2-inch sections. Use a toothpick to prick some small holes in the skin of the meat, brush a layer of honey on it, put it in the wok, skin side down, and fry until the skin turns yellow, cool for a while, and then cut into thick slices.

Peel the Lipu taro and cut into thick slices the same size as the pork belly. Pour an appropriate amount of oil into the pot, add taro slices and fry until the surface is slightly yellow, remove and control the oil. Use dark soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk, etc. to make a seasoning and set aside. Arrange a piece of Lipu taro and a piece of pork belly into the steaming bowl, add the sauce, and put Put it into a steamer and steam over high heat for 20 minutes, then over low heat for 60 minutes. Drain the soup from the steaming bowl, put the taro and meat upside down on a vegetable plate, add the green cabbage hearts blanched in boiling water, and pour over the soup. Ready to serve.

Take taro braised pork as an example. The main special sauces and spices are indispensable. Nanru is the common red fermented bean curd, which has a rich aroma and mellow flavor. Spices include star anise, bay leaves, cinnamon, cardamom, and grass fruits. Chop them into pieces and make a sauce, or sprinkle them into the cut pork belly and marinate them together. You can use bagged five-spice powder instead. It is recommended to use minced ones. The more fragrant.

If you want to eat braised pork, Guangxi braised pork is very famous, and there are many ways to make Guangxi braised pork, and the sauces must be different, such as Lipu steamed taro braised pork, Hengxian fragrant ginger braised pork , Hengxian first vegetable braised pork, Qinzhou sour lemon braised pork, steamed braised pork with pickles (Beijing cuisine), steamed braised pork with pickles (Beijing cuisine), crispy braised pork, etc. There are many ways to make them, they are roughly the same but with different seasonings.