Taro Meat

Name: Taro Meat
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork belly; 400g taro; 1 shallot; 3 pcs star anise; 1 piece Cinnamon; 2 tablets Bay leaf; 2 tablespoons Sauce is fragrant and fresh; 2 tablespoons Very delicious; 10g Sugar; 10ml Cooking Wine; 1 piece ginger; 1 tablespoon Red fermented bean curd juice; 3g salt

by A Mushroom cool

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Flavored taro meat is a traditional famous dish in the East Pearl River Delta, which is enjoyed by all ages. The so-called "buckle" of this dish consists of blanching the pork belly and then frying it into square blocks. The fragrant taro and the plump pork belly are alternately placed in a sea bowl, steamed thoroughly and then buckled on a large plate. It can be said to learn from each other's strengths and complement each other. The meat is rotten but not minced, the lye taro pine powder, the meat is rich in taro flavor, the taro has meaty flavor, and the flavor is unique...

Taro Meat

1. Wash pork, remove residual hair, wash green onion and ginger, slice ginger, boil water in a pot, add cooking wine, star anise, cinnamon, green onions, knotted, ginger slices and cook for 30 minutes to 8 mature

2. Use a fork to poke some small holes in the skin of the pork belly, brush on the Weishida sauce with a brush and let it dry. Use the Weishida sauce to be fragrant and delicious.

3. Wash the fragrant taro, peel and cut into thick slices, sprinkle some salt and marinate for a while

4. In another pot, pour more oil, put the taro in to fry

5. Fry until the surface is slightly yellow, remove and set aside

6. Then put the pork belly skin down and fry it, quickly put the lid on, otherwise it will bang everywhere, and then fry the other side after frying.

7. Fry until golden red, take out and let cool

8. slice

9. Take a deep bowl, one slice of pork slices and one slice of fragrant taro slices, with the skin facing down, neatly stack them in the bowl, and brush the adjusted juice evenly