braised pork with taro
By LucasHarris
"Taro braised pork" is Cantonese cuisine and one of the indispensable dishes at banquets. It uses pork belly as raw material, is stewed with taro and various seasonings, steamed and placed on a plate. It is smooth and fragrant. Fat but not greasy.
Recipe Recommendations
Steps for braised pork with taro
1
Cut the taro into rectangular pieces, fry in oil until firm and pick up.
2
Boil the flower meat with water and pick up, then coat the pig skin with soy sauce and cool to dry, fry the pork belly with oil and pick up, place it in a basin and soak it with clear water, soak it into it, and cut it into pieces of meat the same size as the taro pieces.
3
Remove from the pan, add oil, minced garlic, and meat pieces of flower meat and stir fry, then add the sprinkles, red fermented bean curd, slices of sugar, star anise, and pepper and stir well. Add the stock and simmer over medium to medium heat until the juice is slightly absorbed. Serve.
4
Use a bowl to buckle the stewed pork and fried taro cubes, pour on the remaining meat sauce, place it in a steamer, steam and remove it. Add the cooked lettuce on the top of the pork, and then cover it on a plate. Servebraised pork with taro Make Tips
[Note]: The amount of step effect pictures is larger than the actual one and is only for effect reference.