South milk braised pork is a special food in Guangdong and a Cantonese dish. Preparation of braised pork with milk in southern China;

Ingredients: 500g of pork ribs (pork belly) and 400g of taro.

Seasoning: soy sauce 10g, fermented bean curd (red) 20g, yellow wine 15g, sugar 15g, pepper 6g, star anise 7g, garlic (white skin) 7g, peanut oil 50g and starch (pea) 20g.

1. Wash taro, dry it, cut it into rectangles, and roll fry it thoroughly;

2. Scrape the pork belly clean and cook it with soup until it is 70% mature;

3. Pick up the soy sauce, put it in an oil pan and fry it with strong fire until the skin is red;

4. Take out the oil slick, rinse it with cold water, and then cut it into rectangular original slices the size of taro;

5. Mix garlic, milk, pepper, star anise powder, soy sauce, sugar and cut cooked meat;

6. Then put a piece of pork and a piece of taro together, buckle them in a big bowl (skin down) and steam them in a cage for nine times.

7. Steam the braised pork for nine minutes, pour out the original juice and cover it on the plate;

8. Take a pot of fire, add the original juice, add the light soup, soy sauce and wet raw powder to thicken, and pour it on the braised pork.