Practice: 1, peel the taro for later use, wash the pork belly, put it in the soup pot, add the star anise, cook the pork belly until it is 70% ripe, and take it out;
2. Punch some small holes in the cooked meat with a toothpick, and evenly apply about 5ml of soy sauce on the surface of the pork belly;
3. Pork belly slices are wrapped in soy sauce, taro is cut into slightly thick slices, and garlic is chopped for later use;
4. Mix salt, honey, 5ml soy sauce, fermented milk, oil and garlic to make sauce for later use;
5. Mix taro slices and meat slices in seasoning, so that each slice is coated with seasoning as evenly as possible;
6, a layer of wrapped taro and a layer of meat slices, neatly packed in a bowl, steamed on the pot for 30 minutes;
7. After the braised pork is steamed, thicken 5ml of water starch in another pot and pour it on the steamed braised pork.
Tip: 1, the mucus of taro is easy to make people's skin itch, so it is best to wear gloves when handling taro;
2. If sticky mucus causes one's fingers to itch, you can bake it slightly on the fire; (Pay attention to safety when baking)
The first method of braised pork with plum vegetables
Recipe ingredients:
Select plum core, pork belly, soy sauce, peanut oil, onion, ginger, garlic, star anise, soup, white wine, salt, soy sauce, sugar and water starch.
Production method:
1. Soak the vegetable core in clear water until it is fresh and light, and cut the plum into several sections for later use;
2. Scrape the pork belly skin, cook it thoroughly in a soup pot, take it out, put a layer of soy sauce on the skin while it is hot, put it down, fry it in a hot peanut oil pot, fry it until it is cooked, take it out, soak it in a clear water basin, and cut it into large pieces with a thickness of three to four millimeters;
3. Wash the pot and inject peanut oil. After onion, ginger, garlic and star anise are not fried, add pork belly and fry for a while, then add soup, liquor, salt, soy sauce and sugar. When the soup is boiled, move it to low heat until it is stewed.
4. Then take out the cooked pork belly, put the inside (with skin at the bottom) evenly in a bowl, spread a layer of plum slices on it, then pour the original soup and steam it thoroughly in a cage. When picking up vegetables, pour out the original soup, turn the meat upside down and buckle it on the plate. The original soup tastes good to boil, thicken it with water starch, pour it on the meat, and buckle the meat with plum vegetables.
The characteristics of this dish:
The meat is rotten and fragrant, salty and slightly sweet, fat but not greasy.
Braised pork with plum vegetables method 2
Recipe ingredients:
Pork belly 1000g, plum vegetable 150g, lobster sauce 15g, red bean curd 10g, 5 slices of ginger, 5 pieces of garlic, 1.5 tablespoons of sugar, 1 tablespoon of Sichuan pepper wine 1 teaspoon of black soy sauce, and raw.
Production method:
1. Scrape the flower meat, wash it, cook it with clear water until it is just cooked, take it out, and smear it evenly with 1/3 tablespoons of soy sauce;
2. Heat the wok, add oil and cook until almost cooked. Put the meat in the oil, cover the pot and fry until there is no noise, pick it up, let it cool, cut it into pieces with a length of 8 cm, a width of 4 cm and a thickness of 0.5 cm, and put it in a buckle bowl to form a windmill.
3. Grind Douchi, garlic and red fermented bean curd into minced meat, put them into a bowl, add 1 tablespoon of Sichuan pepper wine, salt, white sugar, soy sauce and ginger slices, make into a flavor juice, pour it into the meat, then put the whole bowl into a pot and steam it for about 40 minutes, then take it out;
4. Wash the heart of plum, cut it into pieces with a length of 3cm and a width of 1cm, mix well with white sugar and light soy sauce, put it on the meat, steam it for 5 minutes, take it out, filter out the original juice, then re-buckle the meat in a deep dish, boil the original juice, add raw flour and water, and pour it into the deep dish to serve the delicious braised pork of plum.