Materials
Main ingredient: pork head skin 500g, taro 1000g;
Accessories: oil moderate amount, salt moderate amount, curd moderate amount, sugar moderate amount, white vinegar moderate amount, honey moderate amount
Taro buckle meat
1
pork head skin buy back to wash and put the pot to cook until you can poke with chopsticks can be fished out to drain the water, then After the white vinegar and honey seasoned into the sweat dipped, and then put in a hot frying pan until browned, and then fished up and cooled
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2
The taro peeled and washed, cut into 1 cm thick chunks, and fried into the frying pan until it floated up and then drained
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3
Cutting pork head skin When you cut the skin down, this is good to cut, cut out the block is also more complete, about cut 1 centimeter thick
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4
Put the cut pork head skin in a large pot, sprinkle with a moderate amount of sugar, throw evenly, marinate for a night, can not be grasped with the hands, and not with the thing to dial, or the meat will be dialed to the rotten, and then it will be unattractive < /p>
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5
With curd and water, salt into a sauce, poured in the marinated pig's head skin
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6
Take a large bowl, in accordance with a piece of meat next to a piece of taro like yards to meat skin down
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7
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This is the first time that I have ever seen a piece of meat with a piece of taro in a bowl, but I'm not sure if it was a piece of meat. >7
Put the yards of buckwheat on the steamer plate and steam for almost an hour, the taro can be pinched with a fingernail on it
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8
And then look for a bowl of the same size, cover the top inverted over to become it
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Tips
Slicing the skin side down, so that it is cut. When you cut the skin down, so that the cut out of the meat is more complete
Don't use something to dial when you pickle the sugar, just hold the bowl with two hands and throw it evenly.