1, the whole piece of meat skin side down, cold water into the pot, add onions and ginger and wine, open the pot and turn to a small fire, cover and cook until the break of life, let cool and rinse clean blood foam.

2, dry the surface water, with a toothpick in the five-flake meat evenly pierced holes.

3. Brush the pork with a layer of sugar in the ratio of honey to water (1:1), then place on a rack to dry.

4: Cut the taro into 8mm slices, about the same size as the pork.

5: Fry the taro slices in a deep fryer until the edges are golden brown and the surface is lightly browned, then remove from the pan and drain.

6, the oil then fried pork, fried meat also cut into 8mm thick slices, a piece of taro, a piece of pork yards into a large bowl.

7, with a piece of nanmilk, nanmilk juice, soy sauce, soy sauce, cooking wine, oyster sauce, sugar, garlic, pepper, salt and water to mix into a sauce.

8, pour the sauce on the taro and pork, on the cage in low heat steaming for about 60 minutes.

9, after steaming, first pour out the soup, buckle meat inverted in a large plate.

10, pour out the soup back to the pot, add water starch to thicken the soup.

11, will be poured on top of the soup, and finally put a few blanched broccoli around the edge of the decoration, it is done!

Taro buckle meat practice two

Materials

500 grams of pork, betel taro 400 grams, marinated meat materials: 3 scallions, 3 leaves, cinnamon 1 root, star anise 2, 1 tbsp cooking wine, 1/2 tbsp light soy sauce, 2 tbsp light soy sauce, 1/2 tsp fine salt, 15 grams of rock sugar, 1000 ml of water, other seasonings: 1/4 tsp salt, oyster sauce 1 tbsp sugar, 1 tsp light brown sugar, 2 tbsp light soy sauce, 1 tsp dark soy sauce

How to make it

1. Fill a wok with water, add the meat, scallions, and all the marinade ingredients, bring to a boil over high heat, then reduce the heat to low and cook for 30 minutes.

2. Cut taro into 5mm thick slices, add 1/4 tsp salt and marinate for 15 minutes.

3. Remove the cooked meat and let it cool. Coat the surface with dark soy sauce, poke holes in the surface with toothpicks and drain.

4. Heat oil in a pan and deep-fry the meat until golden brown on both sides (cover the pan with a lid to avoid being hurt by the oil when deep-frying the meat skin)

5. Put the taro into the hot oil and deep-fry until the surface forms a hard shell.

6. Cut the fried meat into 5mm thick slices.

7. Place the meat and taro pieces, one by one, indirectly in a deep bowl and top with the remaining taro.

8. Mix oyster sauce, sugar and soy sauce in a bowl and spread evenly over the meat and taro. Boil water in a pot, cover and steam for 60 minutes.

9. Steam the meat, in a bowl on a large plate, the bowl can be reversed.

10. Decorate the plate with scalded river bok choy, pour the steamed soup in the bowl into the pot and heat it until it thickens, and pour it over the surface of the buckled meat.

Tips

1. Be very careful when deep-frying the meat, the pork skin is easy to burst when it meets hot oil, so use a toothpick to poke holes in the skin before putting it into the frying pan. The water of the meat must be drained. When frying the skin side of the meat, you need to put a lid on the pot to avoid being burst into the oil.

2. Taro must be fried until the surface becomes hard. Tap with chopsticks will have "ke ke" sound, so the taro is not easy to spread rotten.