Taro Meat
1.
Pork belly with skin in a hot pot under cold water, and just cook it (use chopsticks to pierce the thick part lightly, so it can penetrate). After draining the water, apply soy sauce.
2.
When the frying pan is ready, peel the taro, split it in half, and cut into 8mm thick slices. When the oil slightly smokes, pass the cut taro over the oil, pick up and set aside.
3.
After the taro is picked up, you can put on the lustful pork belly, fry it until the pork skin is slightly bubbling, beat it with a spatula, and it feels hard, then pick it up and drain the oil.
4.
Soak the fried pork belly in cold water for more than four hours.
5.
This is the effect of running cold water overnight, mainly to run the pigskin soft. Then cut 10mm thin slices, because the pork will shrink, so cut it thicker.
6.
Stir-fry the cut pork belly in a frying pan. At this time, add salt, soy sauce, sugar, ginger slices, garlic slices, and the juice of southern milk. Boil dry water over high heat, turn off the heat, add the fried taro and mix well.
7.
Take a large bowl, place the taro round and the skin of the pork belly on the bottom, place the minced ingredients in the center, pour the remaining soup in the pot, and steam it in a steamer for more than 2 hours.
8.
Take another large plate, buckle it on top of the large bowl, quickly turn it over, uncover it, and serve it on the table.
Tips:
1. Maltose can also be used for coloring. \n2, the taro is over-oiled to avoid rotten after being steamed. \n3. After the pork belly is fried, soak it in cold water for a longer time. \n4. When eating, you must sandwich the taro and the meat together, and enter them together.\n5. My bowl is too shallow, and the dish is flattened when it is reversed, which affects the effect
