Health benefits
Pork belly: moisturizing
White sugar: low protein
Ingredients
Pork belly ( 500g ) | Small taro ( 3 pieces ) |
Oil ( appropriate amount ) | Dark soy sauce ( 2 scoops ) |
Light soy sauce ( 3 spoons ) | White sugar ( 2 spoons ) |
Star anise, fragrant leaves ( appropriate amount ) | Cooking wine ( Appropriate amount ) |
Taro with meat Method
1.Wash the pork belly and put it into the pot under cold water.Add appropriate amount of star anise, bay leaves and cooking wine and bring to a boil.
2. Boil until the skin of the meat can be pierced with chopsticks.
3. Take it out and wash it with cold water.Poke small holes in the skin with a toothpick to facilitate the spillage of grease.
4.Add appropriate amount of oil to the pot and fry the meat skin.
5. Fry the skin until golden.
6. Cut the taro into thin slices and set aside.
7.Use the oil used to fry the meat skin just now, and fry the taro on both sides until golden brown.
8. Slice the pork belly, put it into the oil pan and fry it with the taro, add an appropriate amount of dark soy sauce and light soy sauce and sugar.Stir well.
9.Put in a small bowl, a piece of taro, and a piece of meat arranged neatly.
10. Place in a pressure cooker and steam for 10 minutes.
11.Inverted.
12. Take out the small bowl, fill the fragrant taro with meat, and you're done.
Tips
Don't fry the taro and meat too much.
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