Steps: 1. Put pork belly in cold water, add ginger slices, rice wine, star anise, galangal and pepper, skim the floating powder after the water boils, and cook again until the wooden chopsticks can be easily inserted.
2. The pork belly is smeared with the color of soy sauce, and a small round hole is tied on the pork belly skin with a plug to facilitate the taste and frying.
3. Add some oil to the pot, stir the pork belly into tiger skin color, pick it up, cool it and cut it into pieces with a thickness of 0.5 cm.
4. white sugar. Soy sauce Soy sauce Fuel consumption. Mix into juice and smear a piece with juice.
5. Wash and peel taro and cut it into pieces as thick as meat.
6. Fry taro in oil until it is orange, so that it is not easy to collapse when cooking.
7. Pork belly is facing down, a piece of pork belly and a piece of taro are put together in a bowl, and the taro is also smeared with juice.
8. Steaming in a stainless steel steamer 1 hour.
9. Pour the steamed pork out of the soup, cover the pot and turn it over.
10. Pour the decanted soup into the pot, add water and cassava starch to boil, and thicken the pork.
Taro pork deduction method 2 Raw materials: 350g pork belly, more than half of taro (600g), 5g ginger, 5g garlic, 3 pieces of south milk, 0/5ml barbecued pork sauce/kloc-,5ml rice wine, proper amount of salt, a little sugar and proper amount of starch.
Steps: 1. Wash pork belly and cut it into cubes, blanch it, chop ginger and garlic, and marinate it with ginger and garlic, south milk, barbecued pork sauce, rice wine and sugar.
2. It is best to marinate pork belly for more than 4 hours, and the marinade for marinating pork belly is reserved.
3. put a small amount of fried pork belly in the wok.
Pork belly is about 5 mm thick. If it is too thick, cut it into pieces.
5. Peel and slice the taro and put it in a small bowl.
6. Put pork belly between two pieces of taro.
7. Pour the marinade for curing pork belly evenly on taro and pork belly.
8. Put the small bowl into the rice cooker, boil it and steam it on low heat 1 hour.
9. After the steamed taro and pork belly are poured out of the soup, demould them on the plate.
10. Mix the soup with a small amount of thicken powder, boil it again, pour it on taro as braised pork, and sprinkle with onion.
Tip: 1. Pork belly is made of local pork with very good meat quality, fat and thin. The whole process of curing meat can make the meat taste good.
2. steamed taro needs to be steamed with enough water, or it can be steamed in a pressure cooker, which can reduce the steaming time.
3. south milk and barbecued pork sauce are salty, and the salt should be put according to the taste.