Materials:

Five meat a catty, taro a, material: soy sauce old soy sauce, ginger juice, cooking wine, sugar, pork chop sauce, Zhuhou sauce

Practice:

1, five meat cooking broth to stay, the skin of the meat with a toothpick inserted a lot of small holes, taro peeled, cut in half and then cut into 0.7CM.

2, the oil is hot, and then put into the pot (skin facing the bottom of the pot to avoid explosion) fry to golden brown and out. First taro into the pot and fry until golden brown, and then into the pork (skin facing the bottom of the pot, cover the pot so as not to burst the oil) fry until golden brown and fish (about 3 minutes) and then put into ice water or cold water to soak for half an hour, well fished out and sliced.

3, put the sliced meat into a large pot, soy sauce old soy sauce, ginger juice, spice powder, cooking wine, sugar, pork chop sauce, Zhuhou sauce.

4, take a large bowl, in accordance with the meat a piece of taro a piece of the order of the row full, the remaining materials and then filled, the excess gravy poured into the bowl, steamed for about 1 hour and a half to rotten, pour out the juice counterclockwise in the dish, and then pour the juice. Garnish with broccoli.

Tips: Remember to use a toothpick to insert the skin, and remember to put in cold water to soak, I do is to rush to finish, so the skin does not look good, if you do well, the skin is very good-looking and very tasty.