Braised pork with Taro(xiang yu kou rou )

Braised pork with Taro

Introduction:

Production steps:

Step 1: 1. Wash the streaky pork, put it into the pot, add enough water to boil it until it is seven years old, then remove and drain

Step 2: 2. Apply a little soy sauce on the surface and prick some holes in the epidermis with a bamboo stick;

Step 3: 3. Taro peeled and washed, cut into 0.5cm thick pieces, take up the oil pan, deep fry the taro pieces until yellowish, then take out;

Step 4: 4. Put the pork into the oil pan, deep fry it until golden, then take it out and immerse it in cold water until the skin is wrinkled, and cut it into 0.5cm thick slices;

Step 5: 5. Chop garlic, smash star anise, mix bean curd, minced garlic, star anise, cooking wine, soy sauce, soy sauce, salt, sugar and oil to make sauce;

Step 6: 6. Put the cut pork slices and taro slices into the sauce and mix them well. Then put the meat pieces in a big bowl with the skin facing down and alternating with the taro pieces. Pour in the remaining sauce and steam in the steamer for 60 minutes until the meat slices and taro pieces are soft and rotten. Take them out and put them on the plate;

Step 7: 7. Pour the steamed broth into the frying pan, add a little water and soy sauce, bring to a boil, stir in the starch, thicken and pour it on the pork.

Materials required:

Pork: 750g

Betel taro: 600g

Tofu milk: 2 pieces

Star anise: 1 piece

Garlic: 2 cloves

Soy sauce: 30ml

Old style: 15ml

Cooking wine: 15ml

Sugar: 5g

Oil: 30ml

Starch: 30ml

Salt: right amount

Note: when frying pork, it's best to cover the pot to avoid being scalded by oil. The taro should be deep fried until the surface is a little dry and hard. The taro will not be scattered after shelling and steaming. I remember the first time I made taro, but it didn't fry thoroughly. As a result, after steaming, a clip of taro dispersed. Hehe, it's more troublesome to make buttoned meat. You can make two or three bowls at a time, put them in the refrigerator and freeze them. Next time you want to eat them, you can take them out and steam them again. It's very convenient. Look at the three pieces of meat I cooked in front of me, sliced and frozen. If I don't have taro, I'll go with some plum vegetables. It's also very good to make plum vegetables and pork.

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Xiang Yu Kou Rou