Southern Frankincense Taro Pork

Southern Frankincense Taro Pork

1. The fried pork, half a taro.

2. 1 pack of fermented bean curd braised sauce.

3. Peel the taro and cut into slices about 3 cm.

4. The meat is also sliced.

5. Heat up the oil in a pan, with more oil, and fry the taro.

6. Don't need to fry for too long, just fry to a little hardness.

7. Pour the fried taro and pork into a basin, pour some water into the fermented bean curd juice and pour them all over.

8. Take a deep bowl, take the size of the bowl according to the amount of meat, place the pork skin down, a piece of pork and a piece of taro in order, and each piece of meat and taro shall be dipped in the sauce as much as possible each time.

9. That's it, because the plate needs to be reversed, so try to put the beautiful meat and taro first.

10. Put all of them first.

11. Excess meat and taro fill the gaps between the two, and must be placed tightly and compacted to make the shape, and finally all the juice is poured into the bowl.

12. Put it in an electric pressure cooker and steam for 20 minutes. After the pan is out, cover a large plate on the bowl first, and then quickly turn it over and remove the bowl.

Tips:

The taro must be the same big taro