condiments

Pueraria lobata 300g

Pork belly 250g

condiments

South Milk 3 yuan

2 tablespoons soy sauce

Appropriate amount of honey

A spoonful of sugar.

Ginger amount

3 tablespoons cooking wine

Onion 1

3 grams of fragrant leaves

Steps of steaming braised pork with pueraria lobata

1. Pork belly is boiled with onion, ginger and fragrant leaves in cold water for about ten minutes, poked into the meat with chopsticks, and easily inserted;

2. Preparing seasoning, peeling Radix Puerariae and cutting into pieces of 1 cm;

3. After the meat is cooled, use kitchen paper to absorb the water on the surface, and poke some small holes on the surface of the meat skin with a fork;

4. Brush a layer of honey on the skin surface;

5. Put a proper amount of oil in the pot, put down the skin, put it in and fry it until the skin is golden, then take it out and let it cool;

6. Slice after cooling, and each piece of meat is cut into about one centimeter thick;

7. Find a basin, pour in the south milk and cooking wine, pour in the white sugar and soy sauce, crush the south milk and stir evenly;

8. Peel the kudzu root and cut it into 1cm pieces, and evenly dip each piece of kudzu root into southern milk;

9. Find a deep bowl, arrange a piece of kudzu root and a piece of pork belly, with the skin facing down, and pour the south milk on the surface after arrangement;

10. Put it in a pot and steam for about an hour.

1 1. After steaming, find a plate and buckle the meat in it.

skill

1, this dish first pays attention to the selection of materials, and the pork selected is not too fat or too thin. The fat "Wuhuatang" is the first choice. Pueraria lobata should choose pueraria lobata with weak fiber and no residue. 2. No south milk was replaced by fermented bean curd (red).