Lipu Taro Pork

Name: Lipu Taro Pork
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Pork belly; 1 piece Lipu Taro; 2 pieces Guilin fermented bean curd; 3 tsp Cooking Wine; 3 tsp Soy sauce; 2 tsp Oyster sauce; 1 tsp salt; 1 tsp Sugar; 1 tsp Thirteen incense; 2 tsp starch; 5 pieces shallot; 2 small pieces ginger; 5 cloves garlic; 2s parsley

by Gourmet temptation to greedy cats

4.6 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Lipu taro meat is one of the “ten famous dishes” in Guangxi. It is a famous traditional banquet dish in all parts of Guangxi. It was once known as the “national famous dish”. The main ingredients are lipu taro and pork belly. The taro and the pork belly are alternated. Stacked, its color is golden, crisp but not rotten, fat but not greasy, the taro chips are fragrant, rotten but not minced, the meat slices are mellow, soft and waxy, with good color, fragrance, taste and shape. There is a particular thing about eating lypo taro meat. The taro and the meat must be double-entered. This way of eating is authentic and the taste is authentic. The taro is soft and waxy, which reduces the greasy taste of the fatty meat and the meat is rich in taro flavor. The taro contains meaty fragrance, complements each other's strengths and complements each other. It has a crisp and beautiful fragrance. It is suitable for all seasons. It is loved by men, women and children. It is praised as "a family steamed button, neighbors are fragrant". An indispensable special dish for the family banquet during the New Year's Eve. Follow the steps below, you can also make a fragrant delicacy to entertain your guests. "

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 up, and control dry.

2. Use a fork to evenly pierce the skin of the meat with small holes and apply the dark soy sauce.

3. Fry it until the skin is foamy and yellow, take it out, soak it in clean water to make the skin more elastic, and 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 shell, and remove.

5. The fermented bean curd, cooking wine, light soy sauce, oyster sauce, salt, sugar, and thirteen incense are mixed 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, take out, 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.