[Taro Bucket🥩Lipu Taro Pork🥩(Traditional Folk Practice) Practice Step Chart, Taro Pork🥩Lipu Taro Pork🥩(Traditional Folk Practice) How to Make Good Food]

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Taro Bucket🥩Lipu Taro Pork🥩(traditional folk practices)

Following the last plum pork🥩This New Year's Day holiday, make another one with taro and plum vegetables.🥩The difference between the two is that last time it was a simple family edition, this time it was a traditional folk edition. It is also a very traditional folk practice, and now some chefs in hotel restaurants are also using this traditional handicraft practice.)

Food Ingredients

pork belly 900g

Lipu taro (taro) half

Dried Plum 100g

Ginger slices 3 pieces

Onion section 1 small section

Octagonal 2-3

Zanthoxylum bungeanum a few grains

cooking wine 3-4 small spoons

Old smoke right amount

Raw smoke right amount

Five spice powder 2 small spoons

South milk/fermented bean curd (both) 1 small spoon/1 small piece

Salt right amount

Sugar 1 small spoon

White pepper powder 1 small spoon

water starch 1 small spoon

rapeseed oil 1 fried spoon

Toothpick N pieces (according to the size of meat pieces)

Step

After buying pork with skin, don't wash it. After the bottom of the iron pot is heated, the pigskin faces down and is attached to the bottom of the pot. It turns back and forth and keeps doing it a few times, just like brushing the pot. The whole small fire pot bottom.

Until the pigskin fuck black. This one of mine is not particularly dark yet. I can fuck it a little darker.

Scrape the dirt off the pigskin with a knife

Rinse and drain.

Add a proper amount of water to the pot, the amount of water can cover the meat. Add 3 small pieces of ginger, 1 small piece of onion, 2 small star anise, a few peppercorns, 3-4 small spoons of cooking wine, and cook. I cooked for about 20 minutes. It doesn't need to be cooked for too long. The meat is relatively large and thick. It won't be completely cooked in 20 minutes. There will also be raw clips. It will be steamed in a pan later.

After breaking the baby, drain the water, cool it down, and apply a few more layers of old smoke to the pigskin surface.

Then smear the whole piece of meat with old smoke on each side, smear and beat at the same time, so as to make the old smoke more colored.

A toothpick is broken into two sections from the middle and inserted into the meat skin in a neat and orderly manner, leaving a toothpick head and the length of the toothpick head. The above figure is for reference. (Note: Don't leave the toothpick head too long. I'll talk about why later.)

Add 1 spoon of rapeseed oil to the pan, and the oil temperature is 7-8 into the heat (chopsticks are put into the oil pan, bubbling quickly, and there is a faint lampblack.) Put the pieces of meat covered with skins into the pan and start frying the skins.

The amount of oil used when frying the skin depends on the length of the toothpick. If the toothpick is very long and the oil is less, the surface of the meat skin cannot touch the oil, so it needs to be refueled before the meat skin can be fried. This is a waste of oil. If the toothpick head is left short, the meat skin can be touched as soon as the oil is thrown away. This eliminates the need to pour an excessive amount of oil. The function of inserting toothpicks is to act as a separation support frame to prevent pigskin from directly contacting the bottom of the pot and paste the bottom of the pot during the frying process. Another effect is to fry the meat that is not above the skin. In the process of frying, the medium fire is changed to a small fire, and the pot body is constantly rotated to make it heat evenly and fry evenly.

This is about 5-8 minutes of frying. Turn over the surface with a shovel. Take a look. The skin becomes darker and can be fished out when the hard shell is pulled up.

After the oil is removed, soak in cold water for 1-2 hours. Whether it can be like a tiger skin, this one is very important.

This is the pig skin soaked for 2 hours, you can fully see the beautiful tiger skin.

Drain, place on a cutting board and remove the toothpicks one by one.

Remove the toothpick, has completed its mission.

This is the skin of the tiger with the toothpick removed

Cut into wide slices of meat evenly with a knife

Add 1 tablespoon of white pepper, 1 tablespoon of white sugar, 2 tablespoons of spiced powder, 1 tablespoon of south milk or 1 small piece of fermented bean curd (1 out of 2), 3 tablespoons of old soy sauce, 3 tablespoons of raw soy sauce and appropriate amount of salt into the bowl, smear and mix evenly.

Peel the taro, rinse, drain and slice into small wide slices. If you have a flower knife, you can cut it with a flower knife, so you can cut it out and have a good appearance. If not, use a regular knife.

Pan base oil, fried taro sides.

Fried and broken, oil can be controlled and fished out

Clean the dried plum vegetables, squeeze out the water, fry the scallion and ginger with a small amount of oil, stir-fry the dried plum vegetables and steam them again, thus making the plum vegetables more delicious. If you like some spicy food, you can add some dried chili to fry it. Don't let go what you don't like.

Sticking the skin of the meat slices down to the bottom of the bowl, one meat slice and one sweet potato, and placing the whole bottom of the bowl. Spread the fried plum vegetables flat on the top of the bowl and press them tightly. Try not to have gaps in the whole bowl, so as not to loosen them and put them on a good-looking plate.

On the pot, steam for 2 hours in water, steam and take out.

Use a plate to buckle over the top of the bowl, turn your hands over quickly, the plate down, the bottom of the bowl up, and remove the bowl. The shape of a sweet taro, plum and pork is ready.

This is the meat without the added juice.

Add another sauce: add a spoonful of oil to the pot, stir-fry scallion, ginger, star anise and pepper, stir-fry, add 2 spoonfuls of clear water, a little old soy sauce and raw soy sauce, boil, throw away the material head, hook water starch and have viscosity.

Drain the juice evenly on the pork and moisten the color to make it more appetizing.

Finished products out of the oven

With rice, with lotus leaf cake, quack.

Clamp one piece, soft and waxy, and it will be at the entrance. In the real sense, it is fat but not greasy, thin but not firewood. Don't go to the star hotel restaurant, you can eat delicious food at home. Holiday, hurry to do it for the family! Otherwise, the screen can only help you😂