Supplementing autumn fat in autumn——————【Taro Braised Pork】

Overview

How to cook Supplementing autumn fat in autumn——————【Taro Braised Pork】 at home

Tags

• home cooking
• private kitchen
• banquet dishes
• lunch
• dinner
• cooking wine
• five items of meat
• five spice powder
• light soy sauce
• old soy sauce
• taro
• water starch
• white sugar

Ingredients

Steps

1. 1 Boil water in a pot, put the pork belly in and cook, let it cool and then apply 2 tablespoons of dark soy sauce.

   

2. 2 Put rapeseed oil in the pot (the color when fried in rapeseed oil is more beautiful), put the meat skin side down in the pot and fry until the skin blisters and becomes wrinkled, take it out.

   

3. 3 Remove the fried meat, boil it in cold water, then turn off the heat and soak it.

   

4. 4 This is meat that has been deep-fried and soaked in cold water. Check whether the color is already good-looking and the skin is slightly wrinkled.

   

5. 5 Cut the meat into thin slices about 5mm thick.

   

6. 6 Prepare taro.

   

7. 7 Wear gloves to remove the taro skin (the mucus in the taro will itch on your hands).

   

8. 8 Cut the taro into slices as thick as the meat slices.

   

9. 9 Put a little oil in the wok.

   

10. 10 Fry the taro slices (this will prevent the taro slices from turning into powder when steamed).

    

11. 11 Place the fried taro slices into the prepared basin.

    

12. 12 Put 2 spoons of light soy sauce, 2 spoons of dark soy sauce and a spoonful of cooking wine in the pot.

    

13. 13 A spoonful of five-spice powder, a piece of bean curd, a spoonful of oyster sauce, and half a spoonful of sugar, mix evenly.

    

14. 14 Then add the sliced pork belly and mix well so that each piece of meat is coated with the sauce and take it out.

    

15. 15 Add the fried taro into the remaining sauce and coat with the sauce.

    

16. 16 All the work is done, let’s start placing the plates: place the pork belly and taro slices at intervals in a large bowl, remember, with the skin on the bottom. If the taro slices are too big, you can cut off some to make sure the meat slices are arranged neatly, and sprinkle ginger grains on the surface.

    

17. 17 Once the meat is on the plate, you can put it in the steamer and steam it for an hour. If you like the meat very soft and rotten, you can steam it for a longer time. If you have good teeth and don't want the meat to be too rotten, you can steam it for a shorter time.

    

18. 18 After taking out the steamed pork belly, cover it with a prepared plate, and then pour the gravy into the wok. Finally, turn one, two, three, OK. The whole bowl of pork meat will be neatly arranged on the big plate. To make it look better, you can surround it with broccoli and other green vegetables.

    

19. 19 Pour the steamed soup from the bowl into the pot, heat it, and pour a little water starch to thicken it