Steamed Pork with Taro
1.
Put an appropriate amount of water in the pot, add the peppercorns and a few slices of ginger, then add the pork belly and boil until 7-8 mature and pick up too cold
2.
After draining the water, use a toothpick to insert a small hole in the skin part, and then use the dark soy to paint the color
3.
Peel the taro and cut into slices about 3cm thick
4.
Heat in a wok, add oil and cook until it is eighty mature, add taro pieces and fry until cooked, then pick up
5.
Then add the pork belly and fry it until the pork skin is golden brown, then turn it over and fry it a bit to remove the oil
6.
Mix southern milk, salt, oyster sauce, sugar and soy sauce into a sauce
7.
The pork belly is cooled and cut into slices, the thickness is about the same as that of the taro
8.
Then place a slice of pork belly and a slice of taro in a deep bowl (the pork skin is facing down), and then pour the adjusted sauce
9.
Put it on the pot and steam over high heat for 50 minutes
10.
Take out the steamed pork and place it on the dish
Tips:
1. When frying pork belly, remember to cover the pot to prevent the hot oil from flying around and hurting people.
2. Southern milk, light soy sauce, and oyster sauce already have a salty taste, so there is no need to add salt when making the sauce.
3. If you use a pressure cooker, the steaming time is about 20-25 minutes.
