Braised pork with Taro(xiang yu men kou rou )

Braised pork with Taro

Introduction:

"Lipu Taro is one of my favorite ingredients in autumn. It can be made into the soft taro paste my husband likes to eat, the stewed taro pieces my little left likes to eat, and the stewed pork with taro my sister likes to eat. Every time I cook this dish, my sister who doesn't eat a grain of rice for three days always finds reasons to excuse herself: lose weight? Wait till I'm finished! "

Production steps:

Step 1: raw material map, pork had better take skin three fat three thin.

Step 2: just use 5 drops of lemon juice (others can be soaked in water). If there are not many taro people, half of it is enough.

Step 3: seasoning, soy sauce (also Haitian, easy to use), sugar, forget to shoot.

Step 4: wash the Haimi and set it aside.

Step 5: make the meat first. Bring the water to a boil in a pot, put in the streaky pork. After the water boils, add the ginger slice wine cup (deodorize). Fire for 20 minutes, with chopsticks can insert meat. It's mainly skin.

Step 6: prick the skin of pork with sharp tools (such as bamboo toothpick) and spread a layer of salt.

Step 7: add oil to the pan. The oil is about 70% hot. Deep fry the streaky pork. The heat is very important. When it's open, it's high fire. It's mainly the skin of the fried meat. Try to deep fry every side of the meat. Just fry it to gold.

Step 8: deep fried pork, spread a layer of soy sauce on the skin, put the skin into cold water for 1 hour. (just soak the skin of the meat in water. If time is tight, warm water can be used.).

Step 9: good skin after hair, soft but not rotten.

Step 10: peel and slice the taro (don't cut too thin).

Step 11: Smash ginger and garlic, cut lemon into small pieces.

Step 12: add oil into the pan, saute ginger, garlic and sea rice.

Step 13: slice the meat.

Step 14: stir fry the pork with star anise until fragrant, then add salt, sugar (1 tsp), soy sauce (3 tbsp), oyster sauce (1 tbsp each), cooking wine and 5 drops of lemon juice.

Step 15: add taro and stir fry, then add water (if there is no meat and taro, taro will absorb water), simmer for 20 minutes, sprinkle monosodium glutamate before leaving the pot.

Step 16: fat meat is fat but not greasy, lean meat is fragrant but not firewood, taro absorbs the flavor of pork, delicious taro stewed pork is good. Forgive me for putting in less soy sauce and water. ha-ha.

Materials required:

Pork: 1000g

Lipu Taro: 400g

Ginger: right amount

Star anise: 2

Garlic: right amount

Haimi: right amount

Salt: Monosodium Glutamate

Sugar: lemon juice

Fresh: old

Cooking wine: oyster sauce

Note: 1. Prick the skin of the meat with a stick so that the skin can be thoroughly fried when frying. 2. Salt is used to taste. 3. The fried meat must be used in medium to high fire. If the fire is too small, the skin will not explode when soaking in water. 4. If you don't like taro, you can change it into millet. It's also delicious.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiang Yu Men Kou Rou