[Farm Cuisine]--------Taro Braised Pork

Overview

Today, let’s start with taro braised pork, a real farm dish, because most of the ingredients are produced at home, including some of the ingredients used, such as ginger and garlic. Although the real braised pork has been steamed for a long time, the skin is still delicious and the meat on top is soft and fragrant.

Ingredients

Steps

Two pieces of pork belly.
After cleaning, blanch water in a pot and cook until the skin of the meat can be inserted gently with a toothpick.
Pick it up, rinse it with water, rub some salt on the skin, stick a handful of toothpicks and insert holes in the skin.
Pick it up, rinse it with water, rub some salt on the skin, stick a handful of toothpicks and insert holes in the skin.
Let the pork belly dry for a while and then fry it in a pan.
Fry until golden brown and immediately take it out and soak it in a basin of cold water for two hours (this step is the same as making tiger skin and chicken feet to wrinkle the skin).
Prepare two small taros, peel and slice them.
Then fry it in an oil pan until it is very dry and set aside.
Then fry it in an oil pan until it is very dry and set aside.
Fried pork belly and taro, slice the pork belly.
Fried pork belly and taro, slice the pork belly.
Prepare seasonings (minced ginger, granulated garlic, minced star anise).
Prepare seasonings (minced ginger, granulated garlic, minced star anise).
Put all the ingredients in a bowl, add appropriate amount of salt, soy sauce, rice wine, oyster sauce and cornstarch and mix well
Pour the seasoning into the pot, bring to a boil, turn off the heat, add the pork belly and taro and mix well.
After coding, steam in the pot.
After steaming for about 50 minutes, take it out, cover it with a plate, and turn it over.

Overview

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Ingredients

Steps