Ingredients
pork belly
800g
taro
480g
ingredients
oil
100g
salt
of appropriate amount
honey
5g
scallion
10g
ginger
8g
Huadiaojiu
20g
garlic
3 petals
dark soy sauce
20g
light soy sauce
10g
sugar
3g
South milk
1 block and a half
Nanru milk
of appropriate amount
Pepper powder
a little
starch
5g
step
1. All materials are ready, pork belly is washed, taro is peeled and washed, and onion and ginger are sliced.
2. Pour enough cold water into the pot, put pork belly in cold water, add onion, ginger and carved wine, cook for 15 minutes, and then take it out.
3. Use kitchen paper to dry the water on the meat, and use toothpicks to tie even holes in the skin.
4. Pour honey into the bowl, brush it evenly on the skin with a brush, and set it aside.
5. Peel and wash the taro, cut it in half, and then cut it into large pieces.
6. Add vegetable oil to the pot. When the oil temperature is 70% hot, add taro slices and fry them until golden brown, then remove them.
7. Put it on oil-absorbing paper to absorb excess oil.
8. Fry and color the pork belly with honey, and pay attention to the fact that the oil temperature is not too high, otherwise, the skin will soon be burnt.
9. Remove the fried meat and control the oil.
10. Cut into even slices.
1 1. Take a suitable large bowl, with the pork belly part facing down, and the pieces of meat and taro alternately and neatly packed in the bowl.
12. Juice mixing: use a piece of semi-south milk, milk, sugar, carved wine, pepper, soy sauce, soy sauce, minced garlic and a little salt to make juice, and you can add some water appropriately.
13. pour the juice on the coded meat and taro.
14. Steam in the steamer for one and a half hours.
15. Take out the steaming bowl, pour out the soup from the bowl and don't throw it away. Lock the bowl on the plate.
16. Boil the freshly poured soup, thicken it with water starch, and pour it on the meat.
17. Look, the meat drenched with juice is very bright!