Potato button meat
By VicentaLakin
Recipe Recommendations
- pork belly 750ｇ
- Binyu taro head 600g
- bean curd 2 blocks
- octagonal 1 piece
- garlic 2 cloves
- soy sauce 30ML
- soy sauce 15ML
- cooking wine 15ML
- white sugar 5g
- oil 30ML
- water starch 30ML
- salt appropriate amount
Steps for Potato button meat
1
1. Five flowers to wash and wash into the pot, with enough fresh water to boil to seven maturity, to extract asphalt
2
2. A little old paint on the table with heat and a little hole in the skin with bamboo on it
3
(iii) potato head to be rinsed, sliced in 0.5 cm thick, boiled, and released to the micro-yellow
4
4. put the bouquets of meat in the oil pan, and when they are blown to gold, they are taken out into cold water, and they are gnawed into the skin, and cut into a slice of 0.5 cm thick
5
5. Garlic shredding, eight-point twitching, tofu milk, garlic paste, eight-point end, wine, raw, old, salt, white sugar and oil are evenly adjusted to spare the juice
6
6. Combination of cut fragrances and tacos into the juice, and placement of the meat pellets down and between them in large bowls, pouring into the rest of the juice, steaming in the steam pot for 60 minutes, scrambling of the meat and tacos, removing the reverse button from the plate
7
7. Pour evaporated soup juice into the frying pan, with a little water and a little old boiler, and beamed to the starch and pour it on the meat。Potato button meat Make Tips
It's best to cover the pot when frying pork belly to avoid getting burned by splattering oil. The taro should be fried until the surface is dry and hard and starts to form a crust, so it won't fall apart when steamed. I remember the first time I made it, I didn't fry the taro thoroughly, and it fell apart as soon as I picked it up after steaming. Hehe, making braised pork belly is a bit of a hassle, so you can make two or three bowls at once. Put them in the freezer, and just take them out to re-steam when you want to eat them later. That is very convenient. Look, I boiled three big chunks of meat earlier, sliced them and froze them. If you don't have taro, just pair it with some preserved mustard greens; braised pork with preserved vegetables is also very good.