Method 1, Lipu taro braised pork

Materials

2 pounds of pork belly, half Lipu taro, a little salt, a little honey, 2 large sugar spoon, 3 tablespoons soy sauce, 1 tablespoon southern milk, a little pepper

Method

1. Wash the pork belly, cook it in a pot of boiling water, remove and drain To remove the moisture, use a small bamboo skewer to prick the meat skin with dense holes, and apply salt and honey on the meat skin.

2. Fry in the oil pan until the meat skin bubbles and turns golden. Take it out and put it in warm water for a while. Dip, cut into thick meat slices, mix well with salt, soy sauce, sugar, southern milk, and pepper and marinate slightly to taste

3. Cut the Lipu taro into slices that are the same as the meat slices, and clip them one by one. Place between the meat slices in a steaming bowl, add seasonings, steam until the meat is crispy, take it out, put it back on a plate, take out the bowl and serve

Method 2, Lipu Taro Braised Pork

Ingredients

2 pounds of pork belly, one Lipu taro, half a can of beer, salt, rock sugar, soy sauce, pepper, appropriate amount of ginger

Method

Wash the pork belly and cut into pieces, blanch in boiling water, remove and wash.

Peel the Lipu taro, wash and cut into large pieces.

Here in a pan, add rock sugar, burn the rock sugar until light brown, add pork belly and taro and stir-fry until coloured.

Add half a can of beer, soy sauce, pepper, ginger, and appropriate amount of water and bring to a boil over high heat.

Turn to low heat, cover and simmer for 2 hours until the meat is tender.

Method three, sand Lipu taro

Materials

"350 grams of Lipu taro", "100 grams of soft white sugar", "appropriate amount of water",

Method:

1: Prepare all raw materials in advance

2. Wash and peel the taro and cut into roller blades

3 : Heat the pot and pour in oil. Heat until 6 mature. Add taro and fry over low heat for 10 minutes. Remove and set aside.

4: Keep a small amount of base oil in the pot and add a little water. Add the white sugar until the sugar is completely melted and the color turns slightly yellow. When it forms a small uniform foam, pour in the fried taro pieces

5: Stir continuously until the taro pieces are evenly coated in the icing sugar. Pot and plate

6: Who said delicious food is complicated? You can make it delicious with just a few simple steps. The faint white frost looks like snow and ice at first glance, which is pleasing to the eye; it is delicious when you eat it. It is even more pink, smooth and sweet. The most important thing is that it tastes better after it cools down.