400g pork belly, 400g taro, 2 star anise, 2 garlic cloves, 3 tablespoons soy sauce, 1 tablespoon wine, 2 tablespoons soy sauce, 1/2 tablespoons sugar, 1/2 tablespoons water starch.

Exercise:

1. Pork belly is cooked first, then marinated with 3 tablespoons soy sauce 10 minute, so that the skin is evenly dipped in soy sauce, then fried in hot oil until the color is the highest, then taken out and immediately soaked in cold water.

2. Peel taro, cut it into thick slices, fry it, cut pork belly into thick slices with the same width as taro, fry it in hot oil slightly, then put it in a steaming bowl according to the arrangement of one piece of meat and one piece of taro, and pour in 1 tablespoon of mixed wine, 2 tablespoons of soy sauce, 1/2 tablespoons of sugar, 1/2 cups of water.

3. Steam over high heat for 40 minutes. When taking out, pour the soup into the pot, then take out the octagonal garlic, buckle it into the plate, thicken the soup with water starch, and pour it back onto the meat noodles.

Relax:

1, pork belly must choose three layers of meat, and the meat quality is tight and square. Punch a hole in the skin with a toothpick before frying, so that the oil can be removed and it will not be greasy.

2, the fried pork belly is soaked in cold water immediately, which can make the pigskin elastic.

23 "Braised pork with plum taro"

1, a large piece of pork belly with skin, boil water, put it in and cook until it can be inserted with chopsticks, and take it out. Make a small hole in the skin surface with a fork. The denser the holes, the better, so that the fried skin will be fluffy. Rub some soy sauce on the skin while it is hot. At the same time, cook the meat peeled taro, cut it in half, and then cut it into semicircular pieces about half a centimeter thick. The mucus on taro will make your hands itch, so you can wear gloves. If it really itches, you can rub it with vinegar and bake it by the fire to relieve it.

2, put a lot of oil in the oil, burn it to 70% to 80% heat (the smoke on the oil surface spreads around and the oil surface is calm), and put the whole piece of meat into the pot and fry it. It is best to cover it with a pot cover to avoid oil leakage and burns. Turn off the heat, fry the skin, remove and drain the oil.

Continue to heat the oil, fry taro pieces in batches until the edge of taro is brown, and then take out. Taro must be fried before it will be soft and rotten when steamed in the pot.

3. Put the whole piece of meat skin face down in the tea (green tea and black tea can be used, grab a pot of hot water, drain and cool the tea after soaking) for soaking (so that the soaked pork will not be too greasy). Soak until the skin is soft, take it out and drain it.

4. Cut the fried meat into pieces, each piece is about 0.8 cm thick, with the skin facing down, and a piece of pork belly and a piece of taro (round down) are alternately arranged in a bowl.

5. Wash and chop the plum vegetables. Heat the pot, stir-fry the dried plum in a white pot (that is, without oil), and serve.

6, take a small bowl, put two pieces of milk, sugar, soy sauce, soy sauce, rice wine, star anise powder, salt, etc. Mix well with a little water, adjust the taste according to your own taste, put oil in the pot, heat it, saute garlic, stir-fry plum vegetables, pour the juice into a bowl and boil it. After cooking, pour it into a bowl filled with meat, steam the bowl in a pressure cooker for more than half an hour until the meat and taro are soft, and then take it out.

7. Buckle a dish on the bowl, turn it upside down, pour the juice out of the bowl, scald some dishes around the edge, and take out the bowl. Add chicken essence, sesame oil and water starch and pour it on braised pork!

note:

1, when seasoning, you can also add a pepper or sour plum (sweet plum is also ok) to the juice, which is a bit sour and spicy to stimulate the appetite.

2. Plum vegetables and taro are cooked and eaten every other meal, which is more delicious. If you are in a hurry to eat as a meal, you can cook the cut meat in the sauce. Of course, add more water and a lot of seasoning (but not too salty). You can collect the juice while cooking, and then put it upside down in a bowl.

24 "Taro Braised Pork"

Materials:

Taro, pork belly, south milk, etc.

Exercise:

Peel taro and cut into pieces. Cook pork belly first, then cut it into pieces and put it with taro. Add ingredients such as south milk and stew for 2 to 3 hours.

Taste:

Taro is not only a dish, but also a delicious seasonal snack. Pork belly is soft but not greasy, which is favored by people.