Pork belly 500g taro 300g yellow sugar 20g white sugar 10g salt 5- 10g peanut oil 1000g yellow wine 1000g star anise seeds (a little) 2 bowls.

Second (cooking)

(1) Wash pork belly, add star anise and salt, and cook until chopsticks can be wiped. When you pick it up, apply brown sugar (evenly) and wipe it clean with a toothpick (delicious). Then wash the taro and cut it into triangular pieces to dry.

(2) Pour in peanut oil and start frying. Stir while frying. Because there is sugar in the skin of pork belly, it is easy to explode if it is not stirred. Stir-fry the taro until it is half cooked, and cut the pork belly into 1 cm thick and 5 cm long (it is best not to cut it between two pieces of meat, so it is convenient to buckle the taro).

(3) Boil pork belly with yellow rice wine and fennel seeds 1 hour (fire). After cooking, buckle the fried taro piece by piece, and then steam it over medium heat for one and a half hours. In another bowl, steam pork belly and pour sugar in turn.

III (Features)

Southerners like it and it tastes good.

There are also salty practices (the above is the practice of sugar). I prefer sugar.

Taro braised pork

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[Main materials and auxiliary materials]

Pork belly ... 600 grams

2 grams of monosodium glutamate.

Taro 400g.

2 grams of fennel seeds.

40g shredded radish.

Five prickly ash.

Maltose 15g

Cooked lard1000g (about 60g)

Sugar 10g

Salt 12g.

[Cooking method]

1. Peel taro, wash it, cut it into pieces 5 cm long, 3 cm wide and 4 cm thick, and fry it in oil pan until golden brown. Scrape the pork belly clean, remove the residual hair, put it in a soup pot and cook until the skin can be used as chopsticks. Take it out and coat it with maltose solution while it is hot. Heat the wok, add lard, and heat it to 60%. Fry the pork belly skin down until golden brown, take out the oil control, and cut it into 4 mm thick slices.

2. Take 1 buckle bowl, put lard on the bottom of the bowl, and put a piece of pork and a piece of taro neatly in the buckle bowl. Sprinkle sugar, salt and monosodium glutamate evenly. Shredded radish is mixed with pepper and wormwood seeds, and wrapped with meat and taro. Put the buckle bowl in a cage, steam for 3 hours on high fire until the meat is soft and rotten, take it out and buckle it into a plate.

[Process key]

1. shredded radish: fresh radish is shredded with a special tool, dried in the sun, mixed with salt, pepper noodles, Amomum tsaoko, star anise, fried flour, fennel seeds and Chinese liquor, and packed in a pottery jar for compaction and pickling. The finished silk is fine and even, moist but not wet, fresh and crisp.

2. Maltose solution: namely 15g maltose to 25g hot water.

[Flavor characteristics]

1. taro, the scientific name of taro, was called Fuxiao in ancient times. Araceae is a perennial herb that feeds on bulbs. Native to Indian, Malaysian and subtropical regions of southern China. As early as the end of the Warring States period, taro was eaten as miscellaneous grains in southwest China.

Although taro is rustic, it is deeply loved by literati. Du Fu, a poet, intoned, "Mr. Jinli has a black horn scarf, and the garden is not exhausted." Lu You, a poet in the Southern Song Dynasty, wrote in "Behind Closed Doors" that "the taro is stewed in the dead leaves of the ground stove at night, while the bamboo looks at the cold spring and waters the vegetables in the morning". He also said that its taste can be compared with bear's paw: "Boiled millet and stewed taro are delicious." In the Qing Dynasty, a gluttonous Li once wrote a poem praising his color and fragrance: "Spirit is too greasy for color." .

Yunnan taro is big and soft, which can be compared with Guangxi taro. Taro braised pork is a traditional famous product of Yunnan cuisine, which is famous for its color, fragrance and shape. Hierarchical, soft and waxy, crisp and tender, slightly sour and slightly fragrant, sweet and salty.

The second type

Materials:

400g pork belly, 400g taro, 2 star anise and 2 cloves garlic.

Seasoning:

1, 3 tablespoons soy sauce

2. 1 tbsp cooking wine, 2 tbsp soy sauce, 1/2 tbsp sugar.

3. Water starch 1/2 tablespoons

Exercise:

1. Pork belly is cut into pieces and cooked, then marinated with seasoning 1kloc-0/0 minutes, so that the skin is evenly dipped in soy sauce, then fried in hot oil until the color is the highest, then taken out and immediately soaked in cold water.

2. Peel the taro, cut it into thick slices, and fry it. Cut the pork belly into thick slices with the same width as the taro, fry it in hot oil, then put it in a steaming bowl according to the arrangement of one piece of meat and one piece of taro, and pour in the evenly stirred seasoning 2 and 1/2 cups of clear soup, star anise and garlic.

3. Steam over high heat for 40 minutes. When taking out, pour the soup into the pot, then take out the octagonal garlic, buckle it into the plate, thicken the soup with water starch, and pour it back onto the meat noodles.

note:

1, pork belly must choose three layers of meat, and the meat quality is tight and square. Punch a hole in the skin with a toothpick before frying, so that the oil can be removed and it will not be greasy.

2. The fried pork belly is soaked in cold water immediately.