Main ingredient: 600g of pork with skin, 2 green onions, 2 taro, 1 piece of ginger, 1 slice of dried peel, 2 slices of lemon

Supplementary ingredients: oil, 2 tablespoons of soy sauce, 1/2 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 2 tablespoons of fermented soybean juice, 2 tablespoons of chicken broth, 2 tablespoons of honey, 2 tablespoons of cornstarch, 2 tablespoons of corn starch

How to Make Sweet Taro Pork with Southern Milk

1.

Preparation Ingredients: skinned pork, taro

2.

Part of the ingredients: ginger, green onion, dried lemon slices, orange peel

3.

Cut 2 large pieces of pork, cold water into the pot, put down the green onion knots, 1 tablespoon of salt, lemon slices, flatten the ginger, orange peel, pour the cooking wine, high heat and boil, cook until matured to 80% (with chopsticks can be inserted into the interior from the skin of the pork smoothly)

4.

4.

Peel and wash taro, cut into thick slices

5.

Put into a pot, mix a little salt, chicken powder, marinate for a few moments

6.

Boiled pork, soaked in cool water for 20 seconds

7.

Drain the water, and poke some holes in the pork skin with a fork

8.

8.

Mix the sauce: honey, milk juice, soy sauce, soya sauce, oyster sauce, chicken powder, and a little water, mix well, and spread the pork twice, and reserve the rest of the sauce for the next step

9.

Heat a frying pan, and fry the skin of the pork against the bottom of the pan for a few moments (it is best to cover the lid of the pan so as to avoid burns from the splashing of hot oil)

10.

Sliced the pork thickly, and cut into thin slices

10.

Sliced the pork into thin slices, and cut into thicker slices, and cut into thin slices with a fork.

Take the taro and cut it into thick slices

11.

Heat the original pan, pour in the taro and fry for a few minutes

12.

The pork skin side down, taro and pork piece by piece separated in the pot

13.

The remaining sauce evenly spread on the top of the meat, all the way to the end of the use of the sauce

14.

Steam for 50 minutes over high heat in the water, and the meat will be steamed for 30 minutes, and then the sauce is ready.

Steam the broccoli for 50 minutes over high heat

15.

Blanch the broccoli, pick up the broccoli and arrange it in a pot for decoration

16.

Steam the meat and pour out the sauce, then put the pork and taro in another pot

17.

Heat up the pot and pour in the sauce, add a little water starch and cook to thicken the sauce

18.

Pour the sauce over the top of the meat, then pour it on the taro, then pour it into the pot to cook for 30 minutes.

Pour the sauce on top of the pork and serve

The sauce will be ready when you are ready.