Ingredients

Meatballs 500g

Taro 2pcs

Scallion 2pcs

Lemon 2pcs

Ginger 1pc

Chenpei 1pc

Oil Moderate

Soy Sauce Moderate

Salt Moderate

Long Soya Sauce Moderate

Oyster Sauce Moderate

Water Wine Moderate

Nanmu juice Moderate

Chicken Powder Moderate

Cheese powder Moderate

Wine moderate amount

Nanmaiju moderate amount

Chicken Powder moderate amount

Honey moderate amount

Starch moderate amount

Methods/Steps

1, with the skin of the pork and taro ready for the spare, the fresher the better the ingredients.

2, take out the ginger, green onion, dried lemon slices and peel.

3: Cut the pork into 2 large pieces and add cold water to the pot. Pour in the cooking wine, add the scallion knots, 1 tablespoon salt, the flattened ginger, peel, and lemon slices, and cook the pancetta over high heat until it is about 8 minutes old. (Chopsticks can be inserted smoothly into the inside of the pork skin.)

4. Peel and wash the taro, and slice it into 0.5-centimeter-thick slices.

5. Put the taro slices into a pot, add a pinch of salt and chicken powder, and marinate for a few minutes.

6: Strain the cooked panko, soak it in cool water for 20 seconds and then fish it out.

7: Speak the drained pork with a fork and poke some small holes in the pork skin to facilitate the flavor.

8, oyster sauce, chicken powder, honey, milk juice, soy sauce, soy sauce, old soy sauce to a little water, mix well, mix the sauce to coat the pork 2 times, the rest of the sauce reserved for the next step.

9. Prepare a hot frying pan and fry the pork skin against the bottom of the pan for a few minutes, covering the pan to avoid burning.

10: Fry the browned pork and cut into 0.5-centimeter slices of the same thickness as the taro.

11: Heat a frying pan, pour in the taro and fry for a few minutes to brown.

12, pork skin side down, taro and pork two and two apart in the pot.

13: Spread the remaining sauce evenly on top of the pork.

14: Steam over high heat for 50 minutes.

15, blanch the broccoli in boiling water, fish up and arrange the sides of the pot to decorate. Add two drops of botanical gardens in the water, will make the broccoli more green.

16, buckle meat steamed after pouring out the sauce, the pork and taro reverse buckle in another pot.

17. Heat the pan, pour in the sauce, add a little water starch and cook to thicken.

18, will be thick sauce poured on the top of the buckle meat can be, a pink glutinous crispy taro buckle meat is completed.