Chinese Food
Braised pork with Taro
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I didn't like eating fat since I was a child. Only the fat of zongzi and the meat in it are delicious. Compared with those stewed for several hours, this one is quite addictive. The meat is thin. I'm afraid it's too fat. I don't like it when it's hot. During the holiday, it's time to make a good thing that I've been thinking about for a long time, but I'm afraid of trouble.
Cooking ingredients
Cooking Steps
Step1:Cut the streaky pork. Cook it in cold water. Chopsticks can go through it. Scoop it up.
Step2:The skin is brushed with the old sauce.
Step3:Three pieces of streaky pork are put together with toothpicks. Add oil in the pot. Fry until the surface changes color. Slightly crispy.
Step4:After frying, soak in cold water for about 5 minutes. Cut into thin pieces as needed (try not to exceed 0.5cm Thickness).
Step5:Sliced taro. It's about the size of streaky pork.
Step6:Fry taro in the pan fried pork until it turns crisp on both sides.
Step7:Juice mixing - mix all ingredients in the formula in a bowl. Soak for a moment in the order of one piece of meat and one piece of taro.
Step8:Put it on a deep plate. Put the pork skin facing down. Sprinkle the rest of the juice and garlic on the surface. Heat the steamer with more water. Steam it for 45 minutes under high heat.
Step9:Put the steamed taro meat in a small casserole. Add a small half bowl of cold water. Turn the gas stove to boil until the water is hot. Add some onion and pepper. Turn off the fire and cover for 3 minutes.
Step10:With rice. Perfect.
Cooking tips:1. The best choice of meat is streaky pork. The layering is obviously not so greasy. 2. The skin of fried streaky pork should not be too crispy. It is used for skin and meat separation when cutting. 3. Taro can be cut thicker than meat. Steam for 45 minutes. It will be very soft. There are skills in making delicious dishes.
