Lipu taro stewed button meat preparation

Taro button meat preparation

Ingredients: pork belly 1000 g.

Ingredients: 2 Lipu taro, 50 grams of flower carving wine, 40 grams of soybean paste, 35 grams of seafood sauce, 20 grams of tofu milk, 20 grams of sugar, 20 grams of green onion, 20 grams of ginger slices, 18 grams of oyster sauce, 15 grams of Donggu Yipin fresh, 15 grams of salt, 10 grams of minced garlic, 8 grams of chicken essence, 7 grams of monosodium glutamate, 5 grams of star anise, 2 grams of peppercorns, 2 grams of thirteen spices, water, vinegar, soy sauce.

Detailed instructions:

1. Put the corrected lump of pork belly into water and soak in bloody water for later.

2, put the soaked pork belly into the pot and add an appropriate amount of water to submerge, add 20 grams of green onion, 20 grams of ginger slices, 15 grams of salt, 5 grams of star anise, 2 grams of peppercorns, boil on high heat for 40 minutes, fish out, use a toothpick to insert several holes in the skin of the meat while it is hot, dry the water, and set aside.

3: Brush the cooked pork belly skin with a layer of vinegar and soy sauce, put it in a cold oil pan and fry until the skin changes color and the tiger skin is fished out, set aside.

4: Cut the fried pork belly into thick slices of about 1.5 cm, and cut the taro into thick slices with the skin off and set aside.

5: In the casserole dish, the meat slices and taro slices are stacked on top of each other and placed in the casserole, add the remaining ingredients, boil on high heat and simmer for 40 minutes before eating.