Chinese Food
Braised pork with Taro
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Beijingers are also very fond of chatting and talking. When you say something unhappy, you can make people laugh. And many things can say auspicious meaning. My husband and I have been married for nearly 20 years. Although we can't go back to his home for the Spring Festival every year, there must be a bowl of pork on our new year's dinner table. No matter what is buttoned down are dried vegetables, dried beans, dried vegetables, eggplant and taro. In a word, they are all good. The first thing to do is to eat my father's meat. My father is a Yunnan immigrant. Although he left home to the capital when he was in his teens, the flavor of his hometown is still deeply rooted in his memory. When I was very young, I was short of material. But I still remember my father's meat. At that time, it was not easy to get dried vegetables. Dad used dried cabbage leaves to make meat. It's a rare braised meat. Soak the cabbage leaves in oil. Now I can make several kinds of meat. For example, today's braised taro meat is made of famous Lipu
Cooking ingredients
Cooking Steps
Step1:Prepare a piece of streaky pork with skin. I think the fatter one is better. If it can be fatter and thinner, it's bette
Step2:Put the streaky pork into the cold water pot. The water can not pass the meat pieces. The meat skin is facing down. Cook for 10 minutes
Step3:Take out the meat. Use the tip of toothpick to make a hole in the meat skin. Spread a layer of soy sauce. Continue to make the hole. Let the soy sauce permeate into the meat skin
Step4:Pour a little oil into the frying pan. Wipe off the water and soy sauce on the surface of the meat skin. Put the meat skin down into the pan and fry until it bubbles. Turn off the fire. The meat skin contains water and gum. It's easy to fry when it's put into the oil pan. Don't get close to the pan. Let's not look at it closely, in case of accidents
Step5:Let the meat dry and cut into even slices
Step6:Put some soy sauce, oyster sauce, a little salt, cold water and two star anise in the wok. Cook for 5 minutes on a low heat. Turn off the heat and roll the meat slices in the sauce. Add some color and taste
Step7:Brush the taro skin of Lipu; there are tips for selecting the best taro. The taro is in a well proportioned shape. It's light when picked up. It means that the taro has little water. If it's cut into thin white meat, it means that the taro is loose in texture
Step8:Peel the taro and adjust the dosage according to the consumption. I only use half of it. Cut both sides into a bowl, which is convenient for putting into the bowl
Step9:Take a bowl of moderate size. Press pieces of meat into the bowl, and then put taro into the bowl. This will make the appearance of the meat plump
Step10:Add another layer of taro on the surface to make it flat. After doing this, turn it upside down and it won't deform. Pour the seasoning and anise in the pot into the bowl. If the sauce is too little, you can add some more. Steam it for about 40 minutes after steaming. Turn it out of the pot and turn it on the plate. The sauce can be eaten directly. You can also put it into the frying pan and thicken it and pour it on the meat.
Step11:After the second reheating, it feels more waxy and more delicious than when the first meal is out of the pot. So you can do more. Feel the different taste and flavor of the two times.
Cooking tips:1. Lipu Taro, also known as areca taro, was the first choice tribute in Guangxi in ancient times. It reached its peak in Qianlong period of Qing Dynasty. Lipu Taro has the functions of invigorating the spleen, removing dampness, detoxifying and eliminating itching. It can make the skin moist and improve the immunity of the body at the same time. Taro is an alkaline food. It can neutralize the acid substances accumulated in the body, coordinate the acid-base balance of the human body, achieve the effect of beauty, beauty and black hair, and also can be used to prevent and treat excessive stomach acid. 2. The sauce can be mixed more. It's better to keep the same with taro. After a long time of steaming, the meat and taro can taste good. The meat is not greasy. Taro is fragrant and waxy. If the steaming time is short, the taste will be different. There are skills in making delicious dishes.
