Taro Meat
by Mo Xiaolan, (From WeChat.)
Favorite
Difficulty
Normal
Time
30m
Serving
2
No meat is not happy,
1. Prepare pork belly
2. Cut taro
3. Finely chopped ginger and garlic, three pieces of southern milk
4. Boil the meat in a pot,
5. Broken hides are slightly softened and picked up. Don't use the boiled broth until later
6. Prepare the sauce, there are, minced ginger garlic, southern milk, five-spice powder and oyster sauce soy sauce. Stir evenly with brown sugar, cooking wine and salt chicken essence for later use
7. Pick up the meat, prepare a small claw toothpick
8. Rub the pig skin evenly with a toothpick,
9. Then put on the soy sauce and color it,
10. Heat the pan with oil, put the pork down to fry,
11. It's fried on several sides, the skin is fried like this and it's almost fished up
12. Soak the fried boiled meat in the water where the meat was boiled just now, soak the skin for a while before dicing.
13. When making the meat, you can use this time to fry the taro and add a little salt to it.
14. The taro is fried and cooked with a little bit of yellow, so pick it up and set aside
15. The skin has been soaked and can now be sliced
16. Cut to fit
17. Then put all the cut meat into the sauce and marinate
18. Stir well and marinate for as long as you like. Just a little bit if you have enough time.
19. Everything is ready, wait for the next plate to be steamed
20. Take a piece of taro with a piece of pork, skin down. Arranged neatly.
21. Neatly arranged,
22. Take a plate, cover it, and steam it on high heat.
23. I steamed for an hour, just after time. Turn the meat back and it's into this shape.
24. Put the remaining juice with cornstarch, add some water and some light soy sauce, and bring to a boil. Then pour it on the meat. That's it.
Tips:Be patient with every food,
