South milk's pork belly is pork belly, which is also called square meat and three layers of pork belly. This part of the meat is fat and thin, and it is perfect for making pork belly. Pork belly contains high-quality protein and fatty acids needed by human daily activities, which can also play a good role in enriching blood and improving iron deficiency anemia. South milk is made of soybean as the main raw material, supplemented by red rice, Shaoxing wine and so on. It contains a variety of amino acids and high-quality protein, which can be regarded as a healthy food. Although taro is not reflected in the name of this dish, we can't ignore its nutritional value. The most remarkable feature of taro is that it contains a mucin, which can improve the body's immunity. South milk braised pork, which is made of pork belly, south milk and taro, is not only a must in taste, but also has a very high nutritional value. It is a very healthy and healthy food.

South milk's practice of detaining meat

Materials:

800 grams of pork belly, 480 grams of taro, edible oil, salt, honey, onion, ginger, carved wine, garlic, soy sauce, sugar, south milk, milk, pepper and starch.

Practice:

1, pour enough cold water into the pot, put pork belly into the pot with cold water, add onion, ginger and carved wine, cook for 15 minutes, and then take it out.

2, dry the water on the meat, with a toothpick on the skin with even holes.

3. Pour honey into the bowl, brush it evenly on the skin with a brush, and set aside for later use.

4. Peel and wash the taro, cut it in half, and then cut it into large pieces.

5. 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 and absorb the excess oil.

6. Fry and color the pork belly with honey, remove the oil and cut it into thin slices.

7, take a suitable bowl, pork belly skin part down, a piece of meat and taro alternately, neatly packed in the bowl.

8. Mix a piece and a half of south milk, milk, sugar, carved wine, pepper, soy sauce, soy sauce, minced garlic and a little salt into juice, and pour it on the coded meat and taro.

9. Steam in the steamer for an hour and a half, pour out the soup inside, don't throw it away, and buckle the bowl on the plate.

10. Boil the soup just poured out, thicken the water starch and pour it on the meat.

Characteristics of south milk's Braised Meat

The meat is rotten and fragrant, fat but not greasy, and slightly sweet in salt. No, if you don't have taro at hand, you can try using potatoes instead.