Taro Meat

Name: Taro Meat
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Pork belly with skin; 1/2 Lipu Taro; 2 pcs star anise; Some Soy sauce; Some Oyster sauce; a little salt; a little Shimizu

by meggy dancing apple

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Beijingers also like to chat and talk about the mountains. An unhappy thing can make people laugh, and many things can be auspicious. My Jiangxi husband and I have been married for almost 20 years. Although I can’t go back to his house every year for the Spring Festival, there must be a bowl of meat on the table at my family’s New Year’s dinner. Regardless of whether the following is dried plums, dried beans, dried pickled vegetables, dried eggplants, or taro, in short, the goodness is "buckled".
When it comes to buckling the meat, it was originally made by my dad. My dad is an immigrant from Yunnan. Although he left home to Beijing when he was a teenager, the taste of his hometown is still deeply rooted in his memory. When I was very young, there was a lack of material, but I still remember the meat that my dad made. . At that time, it was not easy to get dried plums, so my dad used dried cabbage leaves to make buckwheat. For the rare meat, the cabbage leaves are soaked in oil and fragrant! Now I can make several kinds of meat. For example, today’s taro buckle meat uses the famous Lipu taro. To be able to eat such a good big taro, but also thanks to the popularity of the TV series to taste this delicacy. "

Ingredients

1 piece Pork Belly With Skin
1/2 Lipu Taro
2 pcs Star Anise
Some Soy Sauce
Some Oyster Sauce
a little Salt
a little Shimizu

Taro Meat

1. Prepare a piece of pork belly with skin. I think the fatter one is more delicious, if it can be fattened and thin, it would be better;

2. Put the pork belly in a pot of cold water, with the skin facing down, and cook for 10 minutes, as long as the water can cover the meat.

3. Take out the meat piece, use the tip of a toothpick to make a hole in the skin, and apply a layer of soy sauce. You can continue to make the hole so that the soy sauce can penetrate into the skin;

4. Pour a little oil into the wok, wipe off the moisture and soy sauce on the surface of the skin, put the skin down in the pan and fry it until bubbles are formed, then turn off the heat; the skin contains water and glue, which is very good after being put into the pan. It's easy to fry, don't put your face too close to the pan, let alone look over it, to prevent accidents;

5. Dry the meat pieces and cut them into even slices;

6. Pour appropriate amount of soy sauce, oyster sauce, a pinch of salt, cold water, and two star anises in the wok, simmer for 5 minutes on low heat; turn off the heat, roll the meat slices in the sauce, add some color and taste;

7. Brush the outer skin of the Lipu taro; there are tricks to choose the top-quality taro, which is well-proportioned and light in weight, which means that there is little water, and if the meat is thin and white, it means that the texture is loose;

8. Peel off the outer skin of the taro and adjust the amount according to the consumption. I only used 2/3 of the half, and cut both sides into a bowl shape, which is good for putting it in a bowl;

9. Take a moderately sized bowl, put the meat slices one by one and place them in the bowl, and then put the taro slices into the bowl, so that the meat slices can be plumped;

10. Place another layer of taro on the surface to make it flat. After doing so, it will not be deformed. Pour the seasoning and star anise in the pot into the bowl. If the juice is too little, you can increase the amount; steam after the fire. After about 40 minutes, the sauce can be eaten directly after it is out of the pan, or it can be added to the wok to thicken the thick gorgon and pour it on the pork.

11. After the second meal of taro meat is reheated, it feels more glutinous and more flavorful than the first meal, so you might as well make more and feel the different taste and flavor of the two.

Tips:
1. Lipu taro, also known as betel nut taro, was the preferred tribute in Guangxi in ancient times, especially during the Qianlong period of the Qing Dynasty. Lipu taro has the effects of invigorating the spleen, promoting dampness, detoxification, and reducing itching. It moisturizes the skin and improves the body's immunity. Taro is an alkaline food, which can neutralize the acidic substances accumulated in the body, coordinate the acid-base balance of the human body, achieve the effect of beautifying and beautifying the skin, and black hair. It can also be used to prevent hyperacidity.
2. The sauce can be adjusted more, and it is better to be flat with the taro. After a long time of steaming, the meat slices and taro can be delicious, the meat slices are not greasy, and the taro is fragrant; if the steaming time is short, the taste will be different.