Chinese Food
Braised pork with Taro
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Cooking ingredients
Cooking Steps
Step1:Pour water into the pot. Put in the streaky pork. Add cooking wine, ginger slices, star anise and fragrant leaves. Cover the pot and cook for 30 minutes. [cook until you can stick it in with chopsticks
Step2:Then take out the streaky pork and wash off the froth. Then use the toothpick to tie the hole evenly on the meat skin.
Step3:Then put on the skin of the meat.
Step4:Pour the oil into the pot and heat it to 70% heat. Put in the streaky pork. The skin of the meat is facing down. Medium heat for 2-3 minutes. Fry until the skin is wrinkled and golden.
Step5:Put the fried streaky pork into the original soup in step 1. Cover the pot with the meat skin facing down and cook for another 20 minutes until the meat skin is wrinkled and looks like a tiger skin.
Step6:Take out the streaky pork and cut it into slightly thick slices.
Step7:Then put it in the plate. Add five spices, chicken essence, sugar, starch, oyster sauce, soy sauce, rice wine. Mix and marinate for an hour.
Step8:Taro peeled and cut into thick slices. Fry in the pan over medium low heat until both sides are yellowish.
Step9:Repeat the meat chips and taro chips into the basin. A piece of meat and a piece of taro are put into the basin in order. Remember to face down the meat skin. In this way, the perfect buttoned meat can be produced
Step10:Put the ingredients in a pressure cooker. Steam over high heat for 20 minutes. [after turning off the heat, keep the pot away from the stove. Use the remaining temperature in the stove and the pot, and simmer for about 10 minutes until the pressure cooker heats up and deflates
Step11:When you are out of the pot, turn the plate upside down quickly.
Cooking tips:1. It must be deep fried with high oil temperature. The skin of the meat can be wrinkled. 2. It can also be soaked in cold water until the skin is wrinkled. It is recommended to boil it with boiling water. The skin can wrinkle more effectively and quickly. 3. Rice wine can make the steamed meat softer and waxier. 4. The fried taro slices are more fragrant when steamed, and they are more shaped and not easy to spread. 5. Taro slices can also be put into the marinated meat sauce. Wrap the sauce a little. Then put the taro slices into the plate together with the meat slices. 6. If you use a steamer, steam for at least 1.5 hours. 7. Taro can also be replaced with dried plum. [soak dried vegetables in cold water. Wash them several times in the middle of the process. Change the water several times. Soak the salty taste of dried vegetables until you think it's not salty. Then squeeze the dried vegetables into water. Then cut them into pieces. Then put them in the pot and stir fry them. Put the meat slices into the plate with the skin facing down. Then spread the stir fried dried vegetables. After steaming, turn them upside down]
