Huangtian Kourou

Name: Huangtian Kourou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 250g taro; a little crystal sugar; a little Rice wine; 3 pieces South milk; 3 pieces Fermented bean curd; a little Shochu; a little Thirteen incense; a little Soy sauce; a little Dried Red Dates; a little Dried shiitake mushrooms

by ______________shu

4.7 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Hezhou is located in the eastern part of Guangxi Province along the Xiaohe Ancient Road with a history of more than two thousand years.
Xiaohe Ancient Road was built in the Qin Dynasty. It was originally a land-based freight channel from Xianyang, the capital of Qin State, to Guangzhou. The road connecting the north and the south not only promoted the trade of commodities, but also blended the food cultures of various regions.
In Huangtian Town, Hezhou City, it was very prosperous back then, with frequent business contacts, and very prosperous. A place like this will be reflected in the food, and there will definitely be a few horizontal dishes. Even now, the locals will Relying on the dishes handed down in the past, to manage my own life,
In many areas of our country with abundant products, people will treat meat ingredients as hard dishes on the table, not only because they are rich in calories and nutrients, but also because of the cooking of meat, which condenses generations of people, the pursuit of taste and explore,
Hezhou, Guangxi, has a hard dish that is well-known in Guangxi. It is said that this dish can taste the feeling of first love. It is also called "Affectionate Sponge Meat". Huangtian buckle meat, you will never get tired of it. "

Huangtian Kourou

1. Wash the whole piece of carefully selected pork belly, boil water and boil it thoroughly.

2. After the meat is picked up, puncture the whole surface of the pigskin with needle-like fines.

3. Make the rock sugar and rice wine into juice and apply it evenly on the pork belly

4. Burn the oil in a large pot, and fry the pork belly into the pot, leaving only the tissue part, and even the skin is bubbling and golden.

5. Deep-fried pork belly and let it cool

6. Cut into rectangular pieces of meat about 6 cm long and 1 cm thick

7. Cut the peeled and washed taro into slices that are slightly thinner and smaller than the meat. Put them in hot oil. The temperature of the oil makes the moisture on the surface of the taro disappear quickly and the aroma is complete. When the moisture in the taro is completely evaporated, the taro The flakes are floating on the oily surface, the surface is light yellow, and the crispy fragrance is compelling, you can pick it up and set it aside

8. Put the pork belly and taro in a bowl, one piece of taro and one piece of meat, and put them into the bowl in pairs, which means good things come in pairs.

9. Put the cooked pork with the skin down and put it neatly into the bowl

10. The topping is a little red dates, soaked shiitake mushrooms, and a little rock sugar. The brew is refreshing and sweet. Put the broth left when the meat is cooked into the pot, plus the right amount of fermented bean curd, southern milk, thirteen incense, shochu, soy sauce , Stir evenly until the soup is thick, pour the warm soup evenly on the meat and taro,

11. Xianmei began to overflow when the secret sauce was introduced. After the meat was put into the cage, it was steamed with a martial fire for one hour, and then steamed for 40 to 50 minutes. The two different flavors of ingredients complemented each other and penetrated into each other to condense the flavor and shape, taro and pork belly. Layered, one deep and one shallow, the meat buckle at this time requires the last process, that is-buckle. If you want to buckle without breaking the shape, you can turn the bowl slightly after the buckle to prevent the taro from sticking. At the bottom of the bowl, a complete bowl of Huangtian meat is ready to serve.

Tips:
Pork belly should be fat and lean. If there is no fat, it is not fragrant, and too much fat is not good. Friends who like to eat salty can add salt in moderation, but southern milk and fermented bean curd are salty.