Braised Pork with Taro
1.
Cut (beat) the ginger, garlic, and rock sugar into pieces, and cut the red pepper and green onion into sections.
2.
Cut the taro into large pieces.
3.
Pork belly in a pot under cold water, boil the water to remove blood.
4.
When the water is boiled, put aside the froth, remove the pork belly, and set aside for later use.
5.
Wash the wok, dry it, pour in an appropriate amount of oil, add the taro, fry until golden, and set aside for later use.
6.
Using the oil in the pot, add the ginger, onion, garlic, and red pepper over high heat, and stir fry to create a fragrance.
7.
Fry the meat in the pan until it changes color and serve.
8.
Wash the pot, pour the oil again, put the rock sugar into the pot with cold oil, the amount of rock sugar is below the oil or the ratio of the rock sugar to the oil is 1:1.
9.
Stir-fry with a spatula over medium heat (similar to the cooking method, stir-fry with rock sugar while melting).
10.
The color is close to reddish brown, and there are bubbles coming out, and it will pass after frying, and it will become bitter afterwards.
11.
Turn off the heat (the oil temperature is too high to avoid oil stars splashing), pour in the pork belly, stir fry quickly, so that the sugar color is evenly coated on the meat. Turn on the fire, add cooking wine, salt, sugar, thirteen incense, chicken essence, fermented bean curd, and stir-fry the pork belly until golden brown. You can stir-fry for a few more minutes. In this way, part of the oil in the pork belly will overflow and the meat will not be so greasy.
12.
Pour in boiling water (not cold water). The liquid should cover all the meat. Bring the water to a boil on high heat. Turn to low heat and cook for about 70 minutes. When the meat is cooked to 7 or 8 mature, add the fried taro and turn over. After sautéing, continue to cover and stew.
13.
Cook until the pork belly is soft and glutinous, and when the fragrant taro is crisp and not rotten, turn to high heat to collect the thick juice. When collecting the juice, stir fry with a spatula to make the meat evenly colored, and the action should be fast. Because of the sugar, it is easy to stick to the pan. Pay attention to it and turn off the heat immediately when you see that the meat has turned beautiful red.
14.
Serve and eat.
Tips:
1. The ratio of sugar to oil is preferably 1:1.
2. The color of the sugar fried with rock sugar is extraordinarily bright and the gloss is the best. Stir-fry with low heat, especially in the final stage. If the fire is too high, it will burn. When the color is close to brown-red, turn off the heat, otherwise it will pass and it will become bitter.
