The practice of taro button meat, the production method of taro button meat

If you want meat, it must be pork belly.

First take a piece of pork belly about 15cm long and wide into the pot and take it out after boiling water, wash and dry it and put oil in the pot, the amount of oil is best to cover the pork belly, and when the oil is hot, put the dried pork belly in, and take it out when it is fried on both sides when it is golden.

Leave a little in the pot, add the green onion and ginger and stir-fry until fragrant, and then just put the fried meat into the pot. Add cooking wine and then water. It is better to have water under the meat.

Add salt, rock sugar, monosodium glutamate and other seasoning and simmer over low heat. Wait until the meat is soft and ready to remove from the pan.

Note that you should leave more soup for the stew in the pot.

Wait for the stewed pork belly to slice and set aside. Let's cook the taro again! For the same, slice the taro and make it the same size as the sliced pork belly.

Plating: A slice of pork belly and a slice of taro can be placed in this way. After arranging, put the original soup topped with stewed meat and steam it in a steamer for about 30 minutes, and when the taro is soft and glutinous, it can be served.

Ingredients: 600 grams of pork rib meat (pork belly), 400 grams of taro Accessories: 100 grams of radish, 10 grams of wheat flour Seasoning:

2 grams of monosodium glutamate, 4 grams of fennel seeds [cumin seeds], 3 grams of Sichuan pepper, 15 grams of maltose, 60 grams of lard (refined), 10 grams of white sugar, 15 grams of salt, 3 grams of chili powder, 2 grams of grass fruit, 2 grams of star anise, 3 grams of liquor.

Characteristic. The color is iron red, the meat is rotten but not millet and millet is not minced, the taro pine powder, the meat is rich in taro flavor, the taro has a meaty aroma, and the flavor is unique The taro buckle meat.

Skill. 1.Take fresh radishes, wash them, use special tools, form silks, and dry them in the sun;

2.Mix the dried shredded radish with salt, chili noodles, grass fruit, star anise, fried flour, fennel seeds, and white wine to taste;

3.Mix well and taste the shredded radish and then put it into a clay pot to compact and pickle, that is, the shredded radish sorrel;

4.Peel off the skin of the taro, wash it, cut it into slices 5 cm long, 3 cm wide and 4 cm thick, and fry it in an oil pan until golden brown;

5.Scrape and wash the pork belly, pluck out the residual hair, cook in the soup pot until the skin can be inserted into the chopsticks, remove it and smear it with the caramel solution while it is hot;

6.Put the wok on the heat, pour in the lard, cook until it is 60% hot, fry the pork belly skin down until golden red, take out the oil and cut it into 4 mm thick slices;

7.Take 1 buckle bowl, smear lard at the bottom of the bowl, neatly stack a piece of pork and taro in the buckle bowl, evenly sprinkle sugar, salt, monosodium glutamate, shredded radish sorrel, mix in peppercorns, fennel seeds, cover the meat and taro;

8.Put the buckle bowl into the cage, steam it for 3 hours with a strong fire until the meat is soft and rotten, take it out and put it on a plate.

The taro will also taste better if it is fried.

The most authentic way to make taro button meat:

1. Cut the taro into rectangular cubes 6 cm long, 4 cm wide and 4 cm thick; Peel off the hair on the skin of the meat with fire, scrape and wash it, put it in a pot of boiling water and cook it until it is soft, and take it out when it is soft, and coat it well with (10 grams of dark soy sauce). This [is to make it easier to color and look good when frying the button meat) hehe.

2. Fry minced garlic, (3 coriander and chives), (3 bay leaves, 1 cinnamon, 2 star anise) if you don't like the taste of medicinal materials, you can put less or no put, 10 grams of southern milk, iodized refined salt, cooking wine (Guyue Longshan Huadiao wine) dark soy sauce, light soy sauce, and sugar are boiled into a sauce.

3. Heat a wok over medium heat, then boil the oil until eight mature, add the taro pieces and fry until the surface is cooked (the surface is hardened). The taro must be fried until the surface hardens.

4. Fry the pork belly in a pan in oil, fry for about 3 minutes until it is bright red, then pour it into the fence and drain the oil, rinse with water to remove the oil and soak it for about 30 minutes. This is done to rinse away the oil stains after frying the pork belly. Note [Be very careful when frying meat, the pork skin is easy to burst when exposed to hot oil, so before putting it into the oil pan, use a bamboo skewer to cut more small holes in the pork skin.]

Be sure to drain the meat from the water. Be careful when frying the skin side. Cover the pan so that it doesn't burst with oil.

5. After the pork belly is fried, take it out and cut it into pieces the same size as the taro.

6. Put the meat pieces into the sauce bowl and mix well, then put the skin down one by one, arrange it with the taro pieces in a large bowl, steam it over medium heat for about 1 hour until it is soft and rotten, and then buckle it in a large dish; garnished with blanched greens around the perimeter;

7. Heat a wok over medium heat, pour in the original juice of the steamed meat, add light soup and soy sauce (5 grams) to adjust the color, dilute the thickener with wet starch, add oil (15 grams) and pour the sauce on the buttoned meat. Sprinkle with chopped green onions and top with coriander leaves (you can also leave it out according to your preference). A fragrant taro button meat is ready.

Features: The color is iron red, the meat is rotten but not minced, the taro pine powder, the meat is rich in taro flavor, the taro has a meaty aroma, and the flavor is unique.