Fuxiang Taro Pork

Name: Fuxiang Taro Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some taro; Some Red fermented bean curd; Some crystal sugar; Some star anise; Some garlic; Some salt

by xingkong1970

4.8 (1)

Favorite

1

Difficulty

Hard

Time

2h

Serving

2

The characteristic of taro buckle meat is that it is not greasy to eat, crispy and delicious, the taro absorbs the gravy, and the meat is attached to the delicate fragrance of taro. There is taro in the meat, and there is meat in the taro. It is so delicious that it can’t be stopped. It can be used 360 days a year Enjoy it, suitable for men, women and children. The method is basically the same as that of Mei Cai Kou Cai. It is not difficult, but it takes time, and it will not take 2 hours to get it...

Ingredients

Some Pork Belly
Some Taro
Some Red Fermented Bean Curd
Some Crystal Sugar

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Some Star Anise
Some Garlic

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Some Salt

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Fuxiang Taro Pork

1. Choose the layered pork belly and cook for 6 minutes (you can apply soy sauce to the pork skin while it's hot) and fry the pork skin.

2. Fry the pork skin down, or deep fry.

3. After frying the skin, soak it in cold water to make the skin more elastic

4. Make a small hole and marinate in dark soy oyster sauce for 10 minutes (this step can also be done in the first step)

5. Start frying the taro until it becomes hard on both sides.

6. (The meat can be refrigerated to make it easier to cut) The skin of the meat is facing down, and one piece of meat and one piece of taro are put into a large bowl

7. Cook a sauce with garlic, star anise, red fermented bean curd, soy sauce, rock sugar

8. Pour in the juice and cook for at least 60 minutes.

9. After being out of the pot, buckle into the pot,

10. Surround with some vegetables on the side, return the original juice to the pan to thicken and pour it on the meat, sprinkle with green onion, coriander, and fragrant taro meat.