Huangtian Braised Pork is a dish made of pork. It is a famous local delicacy in Hezhou, Guangxi. It is a local hard dish and a must-have dish for guests at weddings during holidays.

The "buttoning" of the meat refers to the process of steaming or stewing the meat until it is cooked, and then pouring it over into a bowl.

Preparation steps: Wash the carefully selected pork belly in one piece, boil water in a pot and cook it thoroughly. After picking up the meat, use a fine needle-like object to prick the entire surface of the pork skin, and evenly apply rock sugar on the surface of the pork skin.

The seasoning is fully blended with the rice wine, and after the skin is dried, the sweetness of the rock sugar and the mellowness of the rice wine slowly penetrate into every inch of the texture of the pork belly.

Heat oil in a large pot, deep-fry the pork belly until the fat is left, leaving only the tissue part until the skin is blistered and golden. Drain the fried pork belly and let it cool, then cut it into rectangular pieces about 6 cm long and 1 cm thick.

It can make the braised pork have a fuller and richer taste after entering the mouth.

Cut the peeled and washed taro into slices that are slightly thinner and smaller than the meat. Put them into hot oil. The temperature of the oil will make the moisture on the surface of the taro disappear quickly and the aroma will appear. Wait until the moisture in the taro evaporates completely.

The slices float on the surface of the oil, with a light yellow surface and a crispy aroma. You can pick them up and set aside for later use. Place the pork belly and taro in a bowl, put one piece of taro and one piece of meat into the bowl in pairs, which means good things come in pairs.

Put the good pork belly with the skin side down and put it neatly into a bowl. Top it with some red dates, soaked mushrooms and a little rock sugar. The broth will be refreshing and sweet. Add the broth left when cooking the meat into the pot, and add

Appropriate amount of bean curd, southern milk, thirteen spices, shochu, and soy sauce, stir evenly until the soup is thick, pour the warm soup evenly over the pork belly and taro, the deliciousness begins to overflow when the secret sauce is introduced, and the soup is thick.

After the meat is put into the cage, it is steamed with strong fire for one hour, and then steamed with slow fire for forty to fifty minutes. The two different flavors of ingredients complement each other, infiltrate into each other, and condense the taste and shape. The taro and pork belly are layered, one deep and one shallow.

The last step of braised pork is required, which is buckling. If you want to do it without damaging the shape, you can turn the bowl slightly after buckling to prevent the taro from sticking to the bottom of the bowl. A complete bowl of Huangtian braised pork is enough.

On the table.