Lipu pork with Taro(li pu yu kou rou )

Lipu pork with Taro

Introduction:

"Lipu pork with taro is a famous dish. This dish is often eaten in Guangxi and Guangdong, but it's rare here because we don't produce Lipu Taro. Today, my husband's friend came back from Guilin tourism. He drove by himself. He installed a lot of Lipu taros in the back of the car and gave us two. So, we have a good mouth! It's the first time to make Lipu pork with taro. The cut pork is a little thicker. However, it doesn't affect the attractiveness of this dish at all. On the contrary, it highlights the simplicity and thick of southern mountainous area! As a Chinese new year dish, Lipu pork with taro is wonderful

Production steps:

Step 1: prepare the ingredients

Step 2: wash the streaky pork, put it into a frying pan, add some water, ginger, scallion and cooking wine, boil over high heat for 5 minutes and low heat for 20 minutes

Step 3: take it out, absorb the water with kitchen paper and cut it into 2-inch sections

Step 4: prick small holes in the skin with a toothpick

Step 5: brush with honey

Step 6: put in the frying pan, skin down, fry until skin yellow.

Step 7: cool down and cut into thick slices.

Step 8: peel the Lipu Taro and cut it into thick slices of the same size as the pork

Step 9: pour proper amount of oil into the pan and add taro chips

Step 10: deep fry until the surface is yellowish and remove the oil

Step 11: make seasoning with soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce and red milk

Step 12: arrange a slice of Lipu Taro and pork in a steaming bowl

Step 13: pour on the sauce

Step 14: put into the steamer, steam for 20 minutes on high heat and 60 minutes on low heat

Step 15: skim the soup out of the steaming bowl and pour the taro and meat into the dish

Step 16: add the boiled green vegetable heart, then pour on the soup to serve.

Materials required:

Pork: 500g

Lipu Taro: 500

Green vegetable heart: 30g

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Ginger: right amount

Scallion: right amount

Garlic: right amount

Old style: moderate

Fresh: moderate

Pepper: right amount

Red rot juice: right amount

Honey: right amount

Oyster sauce: right amount

Note: 1. Taro and pork should be cut to the same size to set the plate and look good. 2. Streaky pork must be wiped without water before frying, otherwise oil will spill out and hurt people

Production difficulty: Advanced

Process: steaming

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Li Pu Yu Kou Rou