Taro Meat

Name: Taro Meat
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 1 piece Pork belly; 1/2 a piece taro; 2 pcs star anise; 20 capsules pepper; 3 segments Scallion; 4 slices ginger; 4 tbsp Premium soy sauce; 1 piece South milk; 3 tablespoons Braised Soy Sauce; 2 tbsp Cooking Wine; 1 teaspoon Corn flour; 2 tbsp Ginger juice; Some Small vegetables

by KL Le Yoyo

4.8 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

5

【Pork】is a delicacy rich in sauce and tender meat. The so-called buckled pork means that the pork belly is buckled with taro or plum vegetables. It is steamed in the prepared sauce until it is soft and tender. It is poured into a bowl before serving. It not only looks good but also has an attractive color. dish.

The top quality soy sauce must be used to make the meat, which can make the meat delicious and easy to color; the color of the meat is too light and it is not very delicious, and the color is too dark and the tender meat will be overwhelmed. , So be accurate in the ratio of sauces. The Hakka people in my hometown like to cook this dish during New Years and holidays. Because of the complicated process of making this dish, it is usually cooked on big days.

After boiling in hot water, frying in oil, marinating in soy sauce, and steaming in a pot, the fat and greasy pork belly has become crystal clear and delicious crispy pork. A bite of pork belly is not only not fat, but also full of collagen sticking to the lips. Although it has been steamed for a long time, it is still recommended to stop, eat more vegetables and eat less meat.

Taro Meat

1. Wash the pork belly and set aside with pepper, star anise, Beijing onion and ginger slices.

2. Put an appropriate amount of water in a pot to boil, add pork belly, star anise, Chinese onion, sliced ginger and pepper.

3. Cover the lid and cook on medium heat until the pork belly is ripe.

4. Take out the pork belly and rinse it with water after cooling. Use kitchen paper to absorb the excess water. Insert a fork into the surface of the skin repeatedly. This step can make the skin softer.

5. Mix the special grade soy sauce and braised soy sauce evenly.

6. Peel the taro and cut it in half, then cut into slices with a thickness of 0.8-1CM; set aside ginger juice and southern milk.

7. Spread a part of the soy sauce on the surface of the pork belly, including the skin. Soy sauce does not need to be painted too much.

8. Put an appropriate amount of oil in the pot, heat it up, put the cut taro on medium heat and fry the taro until golden brown, and then take it out.

9. After the taro is taken out, turn off the heat and wait for the oil temperature to decrease before adding the pork belly; the skin of the pork belly is facing down.

10. After the pork belly is put into the pot, immediately cover the pot and start to fry the skin until it is burnt golden. The oil will splash and the sound will be very loud when the oil is heated, so you must cover the pot before the fire is turned on. Do not open the lid in the middle. This step must be [safety] and [heat control], otherwise the skin will be burnt easily.

11. After the skin is fried, turn off the heat. Do not open the lid. You must wait for the temperature to cool before opening the lid to take out the pork belly. Rinse it with cold water.

12. At this point, mix the remaining soy sauce with cooking wine, southern milk, and ginger juice.

13. After rinsing the pork belly, use kitchen paper to absorb the excess water, and then cut into 0.5cm thick slices of meat.

14. Add the mixed soy sauce, let each piece of meat dip in the sauce, and marinate for 30 minutes. After 30 minutes, take a steamer and put an appropriate amount of water to heat. At this time, put the marinated pork belly into a small bowl, one piece of meat and one piece of taro. The sauce for the marinated meat is poured into a bowl.

15. Put it in a steamer and steam for 20 minutes on high heat and then turn to medium and low heat for 1 hour.

16. After the meat is steamed, take it out, and pour the soup in the bowl into a small pot.

17. Use a larger bowl to pour the steamed pork into the bowl.

18. Bring the sauce in a small pot to a boil, add cornstarch water to thicken it.

19. Blanch the small greens and set aside.

20. Pour the thickened sauce on the surface of the meat, and finally add the small green vegetables.

Tips:
1. It is not recommended to cut the meat too thinly, so that it will not be easy to fix the meat after steaming.
2. Southern milk can be added according to personal taste or left alone.