Lipu Taro Pork
1.
Put water in the pot, add meat pieces, green onions, ginger, garlic, cooking wine, boil on high heat, turn to low heat and cook for 30 minutes until the chopsticks can penetrate the skin of the meat, pick it up, and control it dry
2.
Use a fork to evenly pierce small holes in the skin of the meat and apply the dark soy sauce
3.
Fry the skin until the skin is foamy and yellow, take it out, and soak it in clean water to make the skin more elastic. Cut into thick rectangular slices.
4.
Peel the taro, wash, cut into thick rectangular slices, deep-fry until the surface is golden and crispy and form a hard crust, remove
5.
Mix fermented bean curd, cooking wine, light soy sauce, oyster sauce, salt, sugar and thirteen incense into a marinade
6.
Marinate the meat slices and taro slices with marinade for half an hour
7.
Put a piece of taro and a piece of meat with the skin facing down, put them in a large bowl, and pour the marinade evenly
8.
Steam in the pot for about 1 hour until the meat is crispy, remove, pour the steaming bowl into the large plate, remove the buckle bowl, and pour the soup into the wok
9.
Thicken the poured soup with water starch, pour it on the meat, sprinkle with chopped green onion and coriander, and make the golden-colored and fragrant Lipu taro meat.
Tips:
1. Be very careful when frying meat. The pig skin will burst easily when heated with oil, so before entering the pan, use a fork to make a hole in the pig skin. In addition, the moisture of the meat must be drained. When frying the meat skin, Cover the pot to prevent the oil from splashing and hurting people.
2. The taro must be fried until the surface becomes hard, so that the taro is not easy to fall apart.