When I was a child, I loved to go to other people's homes as a guest, or go to a banquet, so that I could eat my favorite chunks of meat, at that time I did not know that I called the chunks of meat is buckwheat, because it is a big chunk, so I told my mother I love to eat it when I was calling it chunks of meat, my mother laughed and told me that the chunks of meat has a very good name, called buckwheat, but I still like to call it chunks of meat. .

Button meat is a dish that we must have here on New Year's Day or when we have a banquet, some people use dried cabbage to do with it, it's called cabbage button meat, but we like to use taro with it to do with it, so we call it taro button meat, this dish is also a home-cooked dish I want to share with you, want to do well in fact, there is nothing difficult to follow my steps, out of the pot than outside the restaurant chef to do it is also fragrant Oh.

Ingredients: 1 taro, 1 large piece of pork, ginger, cooking wine, soy sauce, peanut oil, garlic half, oyster sauce, soy sauce, milk juice, 1 spoon sugar.

Detailed practice steps are as follows:

Step one: first prepare a beautiful piece of pork, buy to say with the boss is used to do the buckle meat, so that he will give you cut a beautiful piece of pork, meat after washing and drying water, and then prepare a pot of hot, adjust the heat, hand grasping the meat, the skin side of the pot against the back and forth rubbing, the pork The skin burns a little, rubbing until the pork skin is a little yellow on it.

The second step: and then the pig rinsed with water, to take a steel wire rubbing pork skin surface, the charred parts of the scrub clean.

The third step: pork washed, prepare a pot, pot with water, put the pork in, put some ginger, and then sprinkle a little wine, and then cover the pot, adjust the fire to cook for 20 minutes.

The fourth step: pork cooking time is almost, we use chopsticks to insert a little, can be inserted on it, take it out, put it into a bowl, while hot, we sprinkle a little bit of soy sauce on the pork rind, so that it is colored, with a hand, wipe the good old soy sauce, pork rind inserted in a little bit of hole, this step is very important, oh, don't forget to insert the hole and put it on the side of the body to let it dry.

Step 5: Prepare a large taro, peeled and cut a little thicker pieces, and then prepare a deeper pot, pour a little more oil in the pot, the oil burned to six or seven percent hot, the oil is hot, adjusted to medium heat, the taro into the frying until slightly yellow, the side of the frying to be flipped side by side, oh, frying to slightly yellow, taro floats up on the almost, it is fished out of the standby.

Sixth step: taro out, put the pork in, fried to golden, this step to be careful, oh, the oil will be fried out, it is best to cover the lid slowly fried.

Seventh step: pork fried about six or seven minutes almost, my fried a little black, it is because of the smear of the reason for the old soy sauce, we do not want to be so black, you can smear soy sauce, so that the color of the fried out of the color is relatively bright. Pork fried, fish out, take it to cold water to soak, let it soak for about an hour or so, the skin side must be soaked Oh, soaking process, you will see the pork skin blistering.

Step 8: When the pork soaked almost, we come to prepare the seasoning, chop a handful of minced ginger and garlic, chopped and added to a large bowl, add a little oyster sauce, soy sauce, 2 tablespoons of milk juice, 1 tablespoon of sugar, mix it well.

Step 9: Pork soaked well take out and dry, and then cut it into uniform pieces, slightly larger pieces, with the size of the taro with to, cut and put into the bowl of seasoning, with the hands of the seasoning to grasp it evenly, grasp evenly and then let it marinate for 10 minutes.

The tenth step: prepare a suitable deep bowl, the marinated meat with taro clip good, a piece of taro a piece of meat so clip good in the bowl, meat skin down Oh, taro curved side also face down, so that when you buckle over, the shape is very beautiful.

The tenth step: because the family's deep bowl is the largest this, can not be loaded on the remaining two pieces of meat into the sides, taro on the surface. Set up after the bowl of juice is also poured on, and then prepare a pot of boiling water, put a steaming rack, and then the taro buckle meat into the put on the rack, cover the lid of the pot to steam for 1 1/2 hours.

The twelfth step: Well, the time is up, the taro buckle meat out, and then prepare a plate to cover the top, and then inverted it over, this step to be fast, oh, otherwise the juice will be out of the pouring, pouring must be fast, don't hesitate oh.

Delicious taro buckle meat is done, because the night light reasons, shooting out a little dark, but the flavor taste is very good, my wife said than outside the hotel to eat is also fragrant, the children also said very tasty, haha.

Please do not plagiarize, carry without permission, once found must be held responsible for the maintenance of rights and interests!

The only thing in the world that can't be beat is food and love; eating food is a kind of happiness, savoring is a kind of interest, and cooking is even more of a joy! A Hakka man who loves to cook and love to cook!

Here there is no magnificent language, there is no magnificent environment, there is just heart for the family cooking iron head; to share with you detailed home cooking recipes, Hakka food, home snacks, etc., there are shortcomings welcome you to teach more! In the world of food, let's make progress together and make more and more delicious food for our families!