The method of making taro braised pork

Health benefits

Pork belly: Moisturizing and drying

Broccoli: Tonifying the kidneys and replenishing essence

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients and materials

Pork belly weighs approximately 500 grams

One taro

One broccoli

Salt in moderation

Moderate amount of light soy sauce

Appropriate amount of oyster sauce

Three octagonal shapes

A piece of cinnamon

Moderate amount of scallions

Two pieces of red oil Fermented bean curd

Smoking in moderation

Moderate amount of cooking wine

Moderate amount of pepper powder

The method of making taro braised pork

1. Prepare all the spices.

2. Wash the pork belly and set aside for later use

3. Put enough water in the pot to cover the pork belly, then add star anise, cinnamon, ginger slices, and scallions to the pot and cook for about 20 minutes.

4. After cooking the pork belly, apply a thin layer of dark soy sauce on the skin and use a toothpick to poke the skin for flavor. Drain or use kitchen paper towels to wipe away any moisture from the surface of the meat.

5. Peel the taro and cut it into evenly thick large pieces. Put some salt on the taro and marinate it.

6. Put enough oil in the pot, heat up the oil, pour in taro chunks and fry until cooked, then remove and drain the oil for later use.

7. Fry the remaining oil in the pan until the skin of the pork belly turns golden brown and remove it

8. Cut the fried pork belly into pieces about the size of taro chunks.

9. Put the sliced meat into a large bowl, add proper amount of salt, soy sauce, oyster sauce, Fermented bean curd, cooking wine, and pepper, mix well and marinate for more than 15 minutes (or add all the seasonings and stir fry in the pan until it tastes delicious)

10. Place the marinated pork belly, one layer of meat and one layer of taro neatly in a steaming bowl, with the pork belly skin facing downwards and arranged neatly.

11. Place the remaining taro on top of the bowl.

12. Steam in a pressure cooker for about 35 minutes. If it is a regular cooker, steam for about 50 minutes. The specific time depends on the degree of tenderness of the meat you like,

13. To steam the pork, wash the broccoli and break it into small pieces. Pour an appropriate amount of water into a pot and bring it to a boil. Add a little salt and oil, and cook the broccoli until it is cooked. Remove and drain the water for later use.

14.Steamed taro with pork belly, pour the soup into a small bowl.

15. Then pour the taro meat into the plate.

16. Arrange the cooked broccoli neatly around the pork belly for shaping and decoration. Then pour the soup over the surface of the minced meat.

17. Finished product drawing

Tips

Before frying pork belly, be sure to wipe off the moisture from the meat to prevent oil splashing during frying.

Broccoli is optional, it only serves as a decoration and also serves as a fixed meat. It can be replaced with other vegetables such as lettuce or rapeseed.

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