Lye and Taro Pork
by Scarlett WH
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Cut the pork belly into equal-length strips, put it in the cold and cook, add a few slices of ginger and a little high-quality white wine to cook together;
2. Cook until the chopsticks are easily inserted in and then take it out;
3. Fork some small holes on the surface of the skin with a fork;
4. Brush honey and a little salt on the epidermis while it is hot;
5. Burn the pan with oil, when the oil is 60% to 70% hot, put the skin down and fry it until golden, then remove it;
6. Then put the Lipu taro cut into the same size and put it in to fry;
7. Fry the pork belly and Lipu taro until golden brown and remove;
8. Put the sliced pork belly and taro chunks into fermented bean curd juice, light soy sauce, cooking wine, minced ginger, sugar, pepper and appropriate amount of salt, mix well and marinate;
9. The marinated meat slices are separated from the taro slices, and the meat slices are placed face down in a bowl, and then the marinated soup is poured into it;
10. Put the placed taro buckle into the pressure cooker, buckle a plate on top, turn to low heat for 20 minutes after the air valve is called;
11. Blanch the broccoli in boiling water with salt and a few drops of oil;
12. Put the steamed taro tossing meat upside down on the plate,
13. Place blanched broccoli all around and sprinkle some chopped green onions on the surface;
14. It was steaming on the table.
Tips:1. Choose fat and lean pork belly, blanch it first, control the moisture, pierce some small holes on the surface of the pig skin with a fork, and smear a layer of honey (or soy sauce for coloring), and then start frying the pig skin downwards. This is to color the skin of the pork belly and remove the oil, and then fry it until golden;
2. Cut the Lipu taro into pork belly pieces of the same size and deep-fry them in a frying pan until the surface is golden, so that the steamed taste will be more fragrant;
3. After the pork belly is cool and sliced, add fermented bean curd juice, light soy sauce, cooking wine and other ingredients together with the taro slices to marinate;
4. The marinated pork slices and the taro slices are well spaced. The skin of the pork belly is facing down. Pour it into a bowl together with the marinated juices. Steam it in a pressure cooker for 25 minutes. After pouring, blanch broccoli on the surrounding area. .
