Materials
500 grams of pork, Lipu taro half, peanut oil, rock sugar, cooking wine, soy sauce, seasonings, pepper, ginger, green onion, salt,
Practice
1. Wash the meat and cut it into small pieces, cool water in the pot
2. Boil and then skimmed off the foam
3. Fish out the meat and rinse it well and set aside
4. Put a little oil in the pot, put in the right amount of rock sugar and slowly heat it
5. When it burns to the point where the rock sugar dissolves and is slightly reddish, pour in the meat and stir-fry
6. Add the cooking wine and soy sauce and stir-fry for supreme color
7. Fill in the right amount of water not more than the meat
8. Add the big spices and pepper
9. Add ginger and green onion. If you have cinnamon and allspice, it would be better, but I don't have these two at home
10. Cover the pot with a lid and bring to a boil over high heat, then turn down the heat and slowly simmer for half an hour
11. Add the taro cubes cut up
12. and then simmer until the taro is soft and rotten, and the sauce is thick enough to be used
Method 2, Taro Buckle Pork
Materials
Pancreasury meat 400 grams, taro 400 grams. Seasonings salad oil 800 grams, 15 grams of wine, 75 grams of soy sauce, 8 grams of sugar, 8 grams of water starch, 2 anise, 2 cloves of garlic.
Practice
1, the whole piece of pork into the boiling water over high heat for 15 minutes, remove the 45 grams of soy sauce marinade for 10 minutes, and then put into the 50 percent of the heat into the salad oil in a low-fire deep-frying for 2 minutes to the surface of the meat color, and then immediately put into the cold water after soaking.
2, taro peeled, cut into long, wide, respectively, 7 cm, 1.5 cm thick, put into the boil to fifty percent of the heat of the salad oil in a small fire deep-fried for 2 minutes after fishing, oil control; pork cut into the same size as the taro thick slices, and again put into the boil to fifty percent of the heat of the salad oil in a small fire deep-fried for 2 minutes, take out and then a piece of meat in a piece of taro in a way to put into a bowl, and drizzled with Shaojiu, 30 grams of soy sauce, sugar, 100 grams of clear liquid, and then put into a bowl, and then put into a bowl, and drizzled with Shaojiu, 30 grams of soy sauce, sugar, 100 grams of clear liquid. Soy sauce, 30 grams of soy sauce, sugar, 100 grams of water, star anise, garlic sauce.
3, will have meat and taro bowl on the cage on high heat steaming for 40 minutes, remove the soup into the pot, pick out star anise, garlic, meat and taro buckle into the plate, soup thickened with water starch, dripping on the meat and taro can be.
Practice three, taro buckle meat
Materials
five-flower meat, tofu milk, soy sauce, soy sauce, taro, south milk, oil, soy sauce, oil
Practice
1. five-flower meat in cold water in a pot to cook until 8 mature, remove the cooled over drained water with soy sauce to fully color with the excess water with a kitchen paper drained standby.
2. Peel the taro and slice, do not cut too thin to avoid stewing when it is not easy to form pieces.
3. Heat the oil in a pan to 5 degrees Celsius, slowly pour the pork into the oil, carefully turning and frying until the pork skin is golden brown can be removed, and continue to under the taro fried until slightly browned and removed.
4. After the pork cooled down, cut the pork into slices, the thickness of the taro and roughly the same, and then according to a piece of pork a piece of taro way to arrange the plate (pork skin side down).
5. Steam the water for about 1 hour, with soy sauce, milk or tofu milk instead of can, oil, water to good sauce poured on the taro buckle meat and then followed by low heat steaming for 20 minutes.
6. Invert the buckle on another plate can be.