Chinese Food
Steamed taro with pig face
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Cured meat is a traditional food that many people like. It's also a good gift for people. Because cured meat is made of salted, air dried or smoked meat. It can't be made in hot days. It's mostly made in the late autumn and early winter when it's cold. It's edible in the month of December. It's not only the common bacon, but also the chicken, duck, pig's hoof and pig's face. Most of the preserved meat is found in the south. But with the development of tourism and logistics in the north and the south, people in the north also like the delicious food once enjoyed by the south. Many people say that the cured meat is not delicious. In fact, the method is wrong. Before normal cooking, the preserved meat should be boiled in water. Remove the surface dirt and make the meat elastic. The American high-end food magazine delicious lists popular food trends every year. In 2014, the magazine devoted a whole page to Chinese style preserved meat shop. Nowadays, with the development of science and technology, preserved meat is not only eaten in the month of December. It can be eaten all the year round. The more varieties
Cooking ingredients
Cooking Steps
Step1:One taro in Lipu weighs several jin. Half of it is enough for a family of four. The face of wax pig is read
Step2:The face of the wax pig is mainly the skin and a little fat. Because it's dried, it's hard to chop. You must be firm and firm to start. In this way, you can chop the face of the wax pig into small pieces you want
Step3:Put the pig's face into the cold water pot. Boil it in high heat for another 5 minutes. Take it out for standby. This way, the dirty things on the surface can be completely cleaned. When eating, the taste is not hard. You can see the pig's face that was dry just now. Now it has recovered its elasticity
Step4:Cut the thick and thin strips of the thumb after peeling the taro
Step5:Sauce with soy sauce, oyster sauce, a little salt and cold water
Step6:Take a deep dish, spread the taro bar on the bottom, evenly sprinkle the pig face block on it, and then pour the juice on the taro. Put it into the steamer. Steam it for 30 minutes after the fire. Sprinkle the onion powder and red pepper ring after leaving the pot for eating
Step7:Q is a chewy and fragrant steamed taro with pig's face.
Cooking tips:Lipu Taro tastes sweet and glutinous. It's delicious even if there's no seasoning; the pig face is rich in collagen. Cut into small pieces and boil in water for a few minutes before steaming. The taste is q-elastic, chewy and fragrant, but it needs a long time to be steamed because of its skin and less meat. With this method, it can also be changed into cured duck, bacon and sausage. There are skills in making delicious dishes.
