The method of deducting meat from taro in Lipu is very simple. First, cut the pork belly into pieces and prepare to buckle the meat, then treat the taro in Lipu, steam the two ingredients in a bowl for a while, and then buckle them on the plate.

Lipu taro meat deduction method

Making taro braised pork requires fine pork belly 1000g, taro 1000g, 4 tablespoons of soy sauce, 2 tablespoons of sugar 1 tablespoon, proper amount of star anise, 4 cloves of garlic and 4 pieces of Guilin Sanhua tofu.

After washing the pork belly, cut it into large pieces and blanch it in cold water. Marinate with two spoonfuls of soy sauce 1 hour. Then the taro in Lipu was washed and peeled, and cut into chunks with a thickness of 1 cm. Put some oil in the pot, fry the taro until the skin is crisp, and knock it with chopsticks to make a sound. Put the marinated pork belly in the oil pan. If you buy a pigskin, use a toothpick to poke a hole in the pigskin before frying it. Cut the oiled pork belly into pieces with a thickness of 1 cm, and put the seasoning into a large bowl and mix well. After each piece of meat is coated with seasoning, put it vertically in a big bowl and arrange it piece by piece. Finally, pour the seasoning on the sliced meat and taro. Finally, put it in a steamer and burn it for 40 minutes.

Take it out after steaming. When the taro and meat are cold, take out a big bowl and put the taro and meat into the bowl. At this time, there was a piece of meat and taro in the bowl, which could only be flush with the bowl. Then put this bowl of braised pork in a pressure cooker for a quarter of an hour, take it out and pour it into the bowl with a plate larger than the mouth of the bowl. Finally, turn the bowl and plate over quickly and take it away. The dish is a plate of cooked braised pork.

Tips for braised taro in Lipu

1. Pork belly must choose three layers of meat, and the meat quality must be solid and square.

2. Fried pigskin is easy to leak oil, so pay attention to protect yourself from being scalded by oil.

3. Soak the fried pork belly in cold water immediately, which can make the pigskin elastic.

4. Taro must be fried until the skin is crisp and hard, and it is not easy to be soft and rotten when steamed.

Introduction of Lipu taro braised pork

Taro braised pork is a special dish originating from Guangxi. Pork belly must choose three layers of meat, and the meat quality should be solid and square. During the Jiaqing period of the Qing Dynasty, chefs in northern Guangxi made Lipu taro with pork, which became an essential specialty for weddings and festivals in northern Guangxi. Boiled, fried and steamed with pork belly and Lipu taro, the dish is golden in color, crisp in meat, fat but not greasy, fragrant in taro slices, pure in meat slices, delicate in taste and fragrant after steaming. It's called steamed buckle, and it smells good all around.

Buckling effect of Lipu taro

1. Taro is rich in protein, calcium, phosphorus, iron, potassium, magnesium, sodium, carotene, nicotinic acid, vitamin C, B vitamins and saponins. Among minerals, fluorine content is high, which has the functions of cleaning teeth, preventing caries and protecting teeth.

2. Its rich nutritional value can enhance human immune function, and it can be used as a staple food for preventing and treating cancer. It plays an auxiliary role in cancer surgery or postoperative radiotherapy, chemotherapy and its rehabilitation;

3, taro contains a mucus protein, which can produce immunoglobulin or antibody globulin after being absorbed by the human body, which can improve the body's resistance. Therefore, Chinese medicine believes that taro can detoxify, inhibit and digest swelling and toxic pain of human body, including cancer toxin, and can be used to prevent and treat tumors and lymphoid tuberculosis.

4. Taro is an alkaline food, which can neutralize the accumulated acidic substances in the body, regulate the acid-base balance of the human body, produce beauty beauty and blacken hair, and can also be used for preventing and treating hyperacidity.