Braised pork with Taro(xiang yu kou rou )

Braised pork with Taro

Introduction:

"Pork with taro" is a Cantonese dish and one of the indispensable dishes at the banquet. It is made of pork with streaky pork, stewed and steamed with taro and various seasonings, and then put on the plate. It is smooth and fragrant, fat but not greasy. "

Production steps:

Step 1: cut the taro into long pieces, fry until hard and pick up.

Step 2: Boil the spiced pork with water, then spread the pork skin with soy sauce and cool dry the water, fry the spiced pork with oil, put it into a basin and soak it with water, then cut it into pieces of meat the same size as taro.

Step 3: stir fry the oil, minced garlic and minced pork in a wok, then add the ingredients, red sufu, sugar, star anise and pepper, stir well, add the soup, simmer over low heat until the juice is slightly collected, and remove.

Step 4: buckle the stewed pork and fried taro in a bowl, pour the rest of the gravy sauce on it, steam it in the steamer, put the cooked lettuce on the meat, and then cover it on the plate

Materials required:

Streaky pork with skin: 500g

Net taro: 400g

Soup: 300g

Lettuce: 250g

Salt: 8g

Slice sugar: 12g

Red Sufu: 50g

Veteran: 25g

Cooking wine: 15g

Pepper: 10g

Minced garlic: 15g

Raw oil: 750g

Star anise: right amount

Note: the amount of step effect picture is larger than the actual one, only for effect reference.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Xiang Yu Kou Rou