The temperature in Greater Guangzhou fell off a cliff, and it was saddened to shiver in the morning.
In such a cold weather, in the land where the resistance to cold depends on shivering, it is necessary to arrange a large meal of meat to paste the winter fat.
The big guys who work at home go home to eat every night, dinner can not be repeated, as a kitchen white, the pressure on the shoulders is not generally large.
Let's take a look at tonight's dishes.
Taro button meat
Dishes:【Taro button meat】
Ingredients: 500 grams of pork belly with skin, 1 medium sized taro, 2 pieces of southern milk, 1 piece of ginger, 1 star anise, a small piece of tangerine peel, a few pieces of fragrant leaves, a little white peppercorn, a spoonful of white vinegar, a spoonful of edible salt, a spoonful of oyster sauce, a spoonful of cooking wine, and an appropriate amount of cooking oil.
Production process:
Wash the pork belly, turn on the pan on fire, and slide the skin side back and forth in the pan to burn off the hair on the skin.
Wash the pot, add cold water, pork belly cold water into the pot, add star anise, tangerine peel, fragrant leaves, white peppercorns, a few slices of ginger, a spoonful of cooking wine, bring to a boil over high heat, cook for half an hour.
When the time comes, fish out the meat, poke countless deep holes in the skin with a fork while it is hot, apply a layer of salt, knead well, and then smear a layer of white vinegar and marinate for a while.
It is possible to use this fork for eating
Take advantage of this time to wash the taro.
Peel and cut into one cm thin slices.
When the oil is 50% hot, fry the pork belly, the skin is down, fry until it is golden brown and the skin is bubbled, out of the pan, directly into the cold water to soak the hair.
At this time, start frying the taro slices, frying until they are golden brown on both sides, and controlling the oil out of the pan.
Pork belly is generally soaked for about half an hour, and the pork belly is taken out and cut into thin slices of one centimeter thickness.
Put the cut pork belly in a large bowl, add two pieces of southern milk, a spoonful of oyster sauce and grasp well.
If there is more juice, you can put the fried taro slices together and wrap them in a layer of sauce.
A slice of pork belly and a piece of sweet potato are neatly arranged, put into a plate, the pork belly with the skin side facing down, boil the water pot, steam for an hour.
When you come out of the pan, find a larger plate, buckle it upside down on the original plate, and turn it over directly to enjoy the delicious food.
Tips:
Pork belly is best to choose a layer of fat and a layer of thin, fat and thin, the taste will be better.
The pork belly should be fried until the skin is golden and crispy before coming out of the pan.
The kind of glutinous taro is selected, and after cutting, you can see that there are many purple-red stripes.
After the dinner was served, it lived up to expectations and was immediately divided.
Friends who have sweet potatoes at home, let's try it too.
Like me just pay attention to me, here is a kitchen white's growth history.