Traditional Taro Meat

Name: Traditional Taro Meat
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 1 piece taro; Some Five spice powder; Some South milk; Some Soy sauce; Some Sugar; Some Oyster sauce

by Power brother (from Tencent...)

5.0 (1)

Favorite

4

Difficulty

Hard

Time

24h

Serving

2

As a traditional famous dish in Guangdong and Guangxi, I really have deep memories of many people. After reading a few large platforms, I didn't find any traditional methods, so I uploaded one! But the picture is not complete!

Ingredients

500g Pork Belly
1 piece Taro
Some Five Spice Powder
Some South Milk
Some Soy Sauce

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Some Sugar

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Some Oyster Sauce

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Traditional Taro Meat

1. Choose five-layer pork belly, wash a large piece of pork and boil it in clean water for 20 minutes until the pork skin is cooked through, drain the water, use a special meat pin to repeatedly pierce the skin, and then smear salt, vinegar, and sugar (key Step), and then deep-fried 80% hot until golden brown on the picture. This is the core process of the quality of the meat. The success or failure depends on this step!

2. After it is fried, soak it in water until the skin is big, and then build a square piece with a thickness of 1.5cm and a length of 7cm! Then put the prepared ingredients and marinate until delicious, about an hour!

3. The same size as the meat

4. Fried

5. Clamp one by one and wait for steam

6. Chop the meat, let the water into the bowl for the meat, then steam it over the water until it is suitable for soft-cooking, then buckle the plate, rinse the meat with boiling water, and put the coriander on it, it's all right!