Taro Braised Pork

Ingredients:

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

Method:

1. Cook the pork belly in one piece first, take it out and use soy sauce Marinate 3 tablespoons for 10 minutes, evenly coat the skin with soy sauce, fry in hot oil until brown, take out, and immediately soak in cold water.

2. Peel the taro, cut into thick slices, fry them and take them out. Cut the pork belly into thick slices as wide as the taro, lightly fry them in hot oil, and then arrange them one piece of meat and one piece of taro. Place in a steaming bowl and top with 1 tablespoon of mixed wine, 2 tablespoons of soy sauce, 1/2 tablespoon of sugar, 1/2 cup of water, star anise and garlic.

3. Steam in the pot over high heat for 40 minutes. When taking it out, first pour the soup into the pot, then remove the star anise and garlic, put them into a plate, thicken the soup with water starch, and pour Return to the meat noodles and serve.

Easy:

1. For pork belly, you must choose three layers of meat. The meat is firm and square in shape. Use a toothpick to prick the skin of the meat before frying. hole, so that the grease can be extracted and it will not taste greasy.

2. Soak the fried pork belly in cold water immediately to make the pork skin elastic.

23》Pork with pickled vegetables and taro

1. Boil water for a large piece of pork belly with skin, put it in and cook until it can be inserted with chopsticks, then take it out. Use a fork to prick small holes on the surface of the meat skin. The denser the pricks are, the better, so that the fried skin will be fluffy. Apply some dark soy sauce on the surface of the meat skin while it is hot. While the meat is cooking, peel the large taro, cut it in half, and then cut it into semicircular pieces about half a centimeter thick. The slime on taro leaves may make your hands itchy, so wear gloves. If it is really itchy, apply some vinegar on it and roast it close to the fire to relieve the itching.

2. Put a lot of oil in the oil and heat it until it is 70 to 80% hot (the green smoke on the oil surface spreads to all sides and the oil surface is calm). Put the whole piece of meat skin side down into the pot. fry. It is best to cover the pot with a lid to prevent oil from splashing out and causing burns. Turn the heat to low, fry the meat until brown, take out and drain the oil.

Continue to heat the oil and fry the taro pieces in batches until the edges of the taro turn brown and can be taken out. The taro must be fried and steamed before it becomes soft.

3. Put the whole piece of meat, skin side down, into tea (green tea and black tea can be used, put a small amount in a basin of hot water, drain the tea leaves and let cool after steeping) and soak it (this is how it is brewed) The meat will not be too greasy), soak until the skin is soft, take out and drain.

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