Pork with Taro(long nian xin chun jia yan cai xiang yu kou rou )

Pork with Taro

Introduction:

"The Chinese New Year is coming. Every day when we cook, we miss the home dishes our father made for us, especially during the Chinese new year, such as fried fish balls, dumplings, steamed pork, New Year cakes... At that time, the happiest and happiest thing for children was the new year, because they had new clothes to wear, new year's money and a lot of chicken, duck and fish that they could not eat at will. In my memory, the taro button meat made by my father is very delicious, fragrant taro, soft pork, the most interesting thing is that when my father cooked the pork, he used a bamboo stick to stick needles on the skin of the pork. At that time, my father said: give the pork injection. In order to see what happened, I always followed my father to see how he made this fat but not greasy "taro button" Meat. Today, I want to do my best to remember the taste of Zaixian meat, and also to make the buttoned meat for my mother that we haven't eaten for a long time

Production steps:

Materials required:

Streaky pork: moderate

Taro: moderate

Cucumber: moderate

Soy sauce: moderate

Old style: moderate

Five spice powder: appropriate amount

Chicken essence: appropriate amount

Wine: moderate

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: spiced

Chinese PinYin : Long Nian Xin Chun Jia Yan Cai Xiang Yu Kou Rou