Taro Pork-rosemary

Name: Taro Pork-rosemary
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork belly; 1 piece Lipu Taro; 3 pcs star anise; 5g Minced garlic; 1 tablespoon Soy sauce; 1 tablespoon Cooking Wine; 1 tablespoon Fermented bean curd (with juice); 1 tablespoon starch; 1 tablespoon Sugar

by Rosemary

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Pork belly has always been an indispensable ingredient in meat eaters’ recipes, and buckle pork is distinguished by its unique appearance and delicate taste. A piece of pork, dipped in delicious soup, its taste is incomparable with ordinary meat dishes. But there are two sides to everything. The meat is delicious but not easy to make. The homemade method can easily make the whole dish too greasy, and make people lose interest in this dish-try putting Lipu taro! The dense taro is sandwiched with juicy meat, the taro is dipped in gravy, and the taste is not weak; the meat slices are sent to the mouth with the taro, the fatness is well neutralized, and the layering of the dishes is highlighted. Served with taro, wonderful!

Ingredients

400g Pork Belly
1 piece Lipu Taro
3 pcs Star Anise
5g Minced Garlic
1 tablespoon Soy Sauce
1 tablespoon Cooking Wine
1 tablespoon Fermented Bean Curd (with Juice)
1 tablespoon Starch
1 tablespoon Sugar

Taro Pork-rosemary

1. Pork belly, Lipu taro, star anise, garlic, light soy sauce, soy sauce, cooking wine, fermented bean curd (with juice), starch, sugar, etc.

2. Pork belly blanched in cold water

3. Brush the old soy on the epidermis after fishing out

4. Pour oil in the pan, put the pork belly, the skin side down, fry until the skin changes color, then take out cold water

5. Thick slices of pork belly

6. Peel the taro and cut into thick slices

7. Heat oil in a pan, fry the taro slices until golden on both sides and serve

8. Mix the cooking wine, light soy sauce, dark soy sauce, fermented bean curd juice, minced garlic and sugar to make a juice

9. Dip the pork belly and taro with the seasoning

10. Put the ingredients into the steaming bowl in a piece of meat and taro arrangement, and put the star anise

11. Put raw taro on the surface of the bowl and steam for 40 minutes on high heat

12. Pour the meat bowl into the plate, strain out the soup

13. Pour the soup into the pot and boil, add water and starch to thicken it, then pour it back on the meat

14. Sprinkle with chopped green onion, and the tempting taro meat is out of the pot!

Tips:
1. Fried pork skins are prone to splashing oil, so protect yourself from being scalded by the oil!
2. The taro must be fried until the skin is crispy and hard, and it will not become soft when steamed. More exciting food videos and recipes, follow the WeChat public account [Rosemary], 300 dishes are waiting for you!