How to make Guangxi taro pork belly

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  1.1.Wash the pork belly and put it in the pot with cold water.Add cooking wine, onion segments and ginger slices.Turn the water to low heat.Take out the pan in 30 minutes.

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  2.Poke the skin of pork belly with a bamboo skewer, then apply a layer of vinegar and salt on the skin Pat to absorb.Then insert a bamboo skewer into the pig skin and pop out a centimeter of the bamboo skewer to prevent it from sticking to the bottom of the pan during frying.

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  3. Heat seven layers of oil and fry the pork belly until the pork skin is golden brown.Fry for five minutes.Take it out of the pan and fry it again.Put the fried pork into the water where the pork belly was just blanched to give it a tiger skin.Fry the taro by the way until the surface is golden brown and take it out.

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  4. Then prepare a bowl with a spoonful of sugar, a spoonful of oil and a spoonful of raw material.Take a little dark soy sauce, four to five pieces of fermented bean curd and southern milk, two spoons of ice flower sour plum sauce, remove two sour plums, remove one small lemon, mountain yellow peel paste, and allspice thirteen spices and crush them with a spoon.

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  5.Chop a small onion together with the garlic and ginger.Heat the pan, add oil and chop.Add the good onion, garlic and ginger, add some wine and stir-fry until fragrant, then add the sauce you just prepared, stir-fry until fragrant, add some water and set aside.
  Cut the fried taro into cubes and the soaked pork belly into cubes.Marinate the chopped meat with the fried sauce to add flavor.

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  6. Cut the fried taro into cubes and soak the pork belly into cubes.Marinate the meat with the fried sauce for a while.
  Place the plate with the meat skin side down, and put one piece of meat and one piece of taro into the bowl.Pour the sauce in and compact it.Steam in a pressure cooker for about 25 minutes, not 40-50 minutes in a pressure cooker.After it's out of the pot, use a plate to hold the bowl over and turn it over to cook the meat.