Guangdong taro steamed meat

Pork belly 500g Lipu taro 1 oil amount 2 slices of red south milk 1 spoon of soy sauce 2 spoons of sugar 1 spoon of corn starch 1 spoon of chopped green onion.

Steps to buckle meat with Guangdong taro

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Step 1

First of all, we must deal with the pork belly. We should buy a big square pork belly, wash it, put it in a pot with cold water, add a few slices of ginger and cook it until it is 7% cooked.

Second step

In the process of cooking pork belly, we treat taro, cut it in half and cut it into pieces with moderate thickness.

Third step

Take out the pan, add oil, and fry the taro on both sides until golden brown.

Fourth step

After the pork belly is cooked, put it in cold water, cool it and pick it up. Drain pigskin noodles, spread soy sauce, and poke with a fork or toothpick. The more, the better. Step five

Heat the pan, drain the oil, fry until the pigskin changes color, let it cool, and cut into pieces.

Step 6

Then add 2 slices of red milk+1 tablespoon of red milk +2 tablespoons of soy sauce+1 tablespoon of sugar +2 tablespoons of water and mix well.

Step 7

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Steps of hand-tearing toast with pure milk 1

Then code the pork and taro. Both sides of each pork belly and taro are covered with sauce. 65,438+0 pieces of taro and 65,438+0 pieces of pork belly are put in a bowl, with the pigskin facing down, because it needs to be inverted after steaming, and the remaining sauce is also poured into the bowl.

Step 8

After wrapping, put it in a pot with cold water and steam for 40 minutes until the meat and taro are soft and tender.

Step 9

First pour the soup from the bowl into the bowl, and then pour it into the plate.

Step 10

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Steps of hand-tearing toast with pure milk 1

Try to make the soup salty and season it properly. If the soup is not enough, add some water, milk, sugar, soy sauce and a little starch (usually the amount of thickening is almost the same), boil it, pour it into the braised pork, sprinkle with chopped green onion and serve.