Hakka Cuisine-steamed Taro with Dongpo Pork
by Shui Qingqing
Favorite
Difficulty
Hard
Time
30m
Serving
2
Why is it called Hakka cuisine? This dish is a bit cumbersome to make, and there is a lot of process. We have to eat it every Chinese New Year or a large banquet. We don’t usually make it. It’s too much trouble!
Its method is to take the meat from the pork thigh, which is about 1500 grams or more. It can be prepared through multiple processes such as depilation, boiling, frying, and ingredients. The key problem is the pastry. It’s a great mystery. If the heat is not well controlled, the skin won’t wrinkle. If it’s too hot, it will be too burnt, so it’s troublesome.
Ingredients:
1 pork knuckle, half taro,
seasoning:
Refined salt, vegetable oil, Lee Kum Kee soy sauce, red oil, tempeh, fresh seasoning, honey.
method:
1. Remove hair from pork knuckles,
2. Put it into boiling water to float the powder,
3. Remove and smear soy sauce,
4. Put it in a frying pan and fry it brown,
5. Peel the taro and cut into large pieces.
6. Put the oil in the oil pan,
7. Put an appropriate amount of salt and pickle for later use.
8. Debone and cut the fried browned elbow into large pieces. Do not cut into sections. It's okay if the bone is not gone.
9. Spread refined salt, red oil tempeh, seasoning and honey on the cut elbows.
10. Put the skin bottom down into the bottom of the bowl,
11. Place the prepared taro on the pork knuckle,
12. Put it in a pressure cooker and steam for 1 hour.
13. After cooling the rear end, take a large bowl and buckle it upside down, as shown in the figure.
14. Turn the steamed Dongpo pork button over,
15. The fragrant taro is facing the bottom and the skin on the top is served. As shown in the figure. "
Its method is to take the meat from the pork thigh, which is about 1500 grams or more. It can be prepared through multiple processes such as depilation, boiling, frying, and ingredients. The key problem is the pastry. It’s a great mystery. If the heat is not well controlled, the skin won’t wrinkle. If it’s too hot, it will be too burnt, so it’s troublesome.
Ingredients:
1 pork knuckle, half taro,
seasoning:
Refined salt, vegetable oil, Lee Kum Kee soy sauce, red oil, tempeh, fresh seasoning, honey.
method:
1. Remove hair from pork knuckles,
2. Put it into boiling water to float the powder,
3. Remove and smear soy sauce,
4. Put it in a frying pan and fry it brown,
5. Peel the taro and cut into large pieces.
6. Put the oil in the oil pan,
7. Put an appropriate amount of salt and pickle for later use.
8. Debone and cut the fried browned elbow into large pieces. Do not cut into sections. It's okay if the bone is not gone.
9. Spread refined salt, red oil tempeh, seasoning and honey on the cut elbows.
10. Put the skin bottom down into the bottom of the bowl,
11. Place the prepared taro on the pork knuckle,
12. Put it in a pressure cooker and steam for 1 hour.
13. After cooling the rear end, take a large bowl and buckle it upside down, as shown in the figure.
14. Turn the steamed Dongpo pork button over,
15. The fragrant taro is facing the bottom and the skin on the top is served. As shown in the figure. "
