Taro Meat

Name: Taro Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork belly; 600g taro; 2 pieces shallot; 1 piece ginger; 1 Tangerine peel; 2 tablets Dried lemon; Some oil; Some salt; 2 tbsp Cooking Wine; 2 tbsp Soy sauce; 1 tbsp Oyster sauce; 2 tbsp honey; a little Chicken noodles; 2 tbsp South milk; 2 tbsp starch

by Easy to cook

5.0 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Pork taro, a common specialty in Guangdong and Guangxi, is cut into about 0.5 cm thick with pork belly, boiled to 80% rotten, and deep-fried. The fragrant taro is also cut into the same thickness as the meat and deep-fried into golden brown. It is separated and interlocked with the pork belly. Add seasonings. It tastes fragrant, not greasy, and refreshing. The skin is golden, the fragrant taro is snow-white, yellow and white, forming a turtle back, the appearance is good, but the meat is not greasy, the taro is delicious, the aroma is delicious, and the aftertaste is endless. . . Our family likes to use Mei Cai to make buckle pork. Mei Cai absorbs the aroma of pork belly. It tastes delicious and is easier to digest than taro. There are always a few taro roots in the kitchen. If you don't eat them, they will sprout. In the spring climate, everything is born. Even if there is no soil, potatoes, sweet potatoes, and taro will sprout automatically if they are not processed for a long time in the kitchen. Today I finally put it in handy. I made this sweet taro pork meat, which is glutinous and fragrant~"

Taro Meat

1. Prepare ingredients: skin-on pork belly, taro.

2. Part of the ingredients: ginger, green onions, dried lemon slices, tangerine peel.

3. Cut into 2 large pieces of pork belly, put cold water into the pot, put down onion knots, 1 tablespoon of salt, lemon slices, smashed ginger, tangerine peel, pour in cooking wine, boil on high heat, and cook until 8 is mature (use chopsticks to insert from the pig skin smoothly Internal)

4. Peel the taro, wash, and cut into thick slices.

5. Put in a basin, adjust a little salt and chicken powder, mix well, and marinate for a while.

6. Pick up the cooked pork belly and soak in cold water for 20 seconds.

7. Drain the water and poke some small holes in the pigskin with a fork.

8. Adjust the sauce: honey, southern milk, light soy sauce, dark soy sauce, oyster sauce, chicken powder, add a little water and mix thoroughly. Spread the pork belly twice, save the remaining sauce for the next step.

9. Heat the wok, stick the pork belly skin on the bottom of the pan and fry for a while. (It is best to cover the lid to avoid scalding the splashing hot oil)

10. Pick up and cut into thick slices.

11. Heat the original pot, pour the taro and fry for a while.

12. The skin of the pork belly is facing down, and the taro and pork belly are placed one by one in a pot.

13. Spread the remaining sauce evenly on the top of the meat until all is used up.

14. Steam over high heat for 50 minutes.

15. Blanch the broccoli in the water, pick up the bowl and decorate it.

16. After the pork is steamed, pour out the sauce, and place the pork belly and taro in another bowl.

17. Heat the pan, pour the sauce, add a little water starch and cook to thicken.

18. Just drizzle on top of the meat.

Tips:
Adding salt and dried lemon slices to the boiled meat can make the pork taste more delicious. You don’t need to add salt when you adjust the sauce. Because the soy sauce, dark soy sauce, and southern milk have a salty taste, the taro is also marinated in advance. Adding salt will make it too salty. You don’t need too much oil to fry pork belly, and the amount of oil used for cooking is enough. The taro can be kept in the original piece by frying it for a while, and the taste is also powdery and fragrant.