Hakka dish -- steamed taro with Dongpo meat(ke jia cai dong po rou zheng xiang yu )

Hakka dish -- steamed taro with Dongpo meat

Introduction:

"Why Hakka food? It's a bit troublesome to make this dish. It's a lot of process. We have to eat it on New Year's day or at a big banquet. We usually don't make it. It's too troublesome! It takes more than 1500 grams of meat from the thigh of the pig. It can be cooked through the process of hair removal, boiling, frying, ingredients and so on. The key problem is the pastry. The pastry has a great mystery. If the heat is not well controlled, the skin will not wrinkle. If it is too hot, it will be too burnt, so it will be troublesome. Ingredients: 1 pork elbow, half taro, seasoning: refined salt, vegetable oil, Li Jinji soy sauce, red oil, Douchi, seasoning fresh, honey. Methods: 1, pig elbow to hair and clean, 2, put into the boiling water to float, 3, take out and spread soy sauce, 4, put into the oil pan fried yellow, 5, taro skin cut into large pieces, 6, put the oil in the oil pan, 7, put the right amount of salt pickled for use. 8. Remove the bone from the burnt elbow and cut it into large pieces instead of segments. It's OK not to go. 9. Spread salt, soy sauce, seasoning and honey on the elbow. 10. Put the taro under the bottom of the bowl. 11. Place the taro on the elbow of the pig. 12. Steam in the pressure cooker for 1 hour. 13. After cooling, take a big bowl and buckle it upside down, as shown in the picture. 14. Turn the steamed Dongpo meat button over. 15. Turn the taro to the bottom and put the skin on the top. As shown in the picture

Production steps:

Materials required:

Pig elbow: 1

Taro: half

Refined salt: right amount

Vegetable oil: right amount

Soy sauce: right amount

Red oil: right amount

Douchi: right amount

Seasoning: right amount

Honey: right amount

matters needing attention:

Production difficulty: Advanced

Process: steaming

Production time: half an hour

Taste: onion

Chinese PinYin : Ke Jia Cai Dong Po Rou Zheng Xiang Yu