Taro Meat
1.
Pork belly blanched in cold water
2.
Brush the old soy on the epidermis after fishing out
3.
Pour oil in the pan, add pork belly, and fry the skin side down
4.
Fry until the skin changes color and then take out cold water
5.
Thick slices of pork belly
6.
Taro peeled and cut into thick slices
7.
Heat oil in a pan and fry the taro slices until golden on both sides
8.
Hold out
9.
Mix the cooking wine, light soy sauce, dark soy sauce, fermented bean curd juice, minced garlic and sugar to make a juice
10.
Dip the pork belly with the seasoning
11.
Dip the taro with the seasoning
12.
Put the ingredients in the steaming bowl in a piece of meat and taro arrangement
13.
Put in star anise
14.
Put the remaining taro chunks in a bowl and steam for 40 minutes on high heat
15.
Strain the gravy, pour the meat bowl into the plate
16.
Pour the soup into the pot and boil, add water and starch to thicken
17.
Drizzle back to the meat noodles
18.
Sprinkle with chopped green onion, and the tempting taro meat is out of the pot!
Tips:
1. For pork belly, you must choose three layers of meat, and the meat should be firm and square in shape.
2. The fried pork skin is easy to splash oil, so please protect yourself from being scalded by the oil.
3. Soak the fried pork belly in cold water immediately to make the pork skin elastic.
4. The taro must be fried until the skin is crisp and hard, so that it will not become soft and muddy when it is steamed.
