Taro Braised Pork—First time making

Overview

This is the first time I have tried to make this home-cooked dish after leaving home. In our hometown, this is an indispensable dish during the holidays

Tags

• hot dishes
• peanut oil
• pork belly
• red fermented bean curd
• taro
• white sugar

Ingredients

Steps

1. 1 To make pork belly, you must use fat and lean pork belly, cut into pieces, blanch in a pot until tender;

   

2. 2 Cut taro into cubes; set aside

   

3. 3 Put oil in the pot, heat it up over medium heat, and fry the pork belly until golden brown; the amount of oil should cover the meat;

   

4. 4 Fry the skin of the meat until golden brown, then scoop it out;

   

5. 5 Look at the fried meat. After frying, soak in cold water, skin side down;

   

6. 6 By the way, fry the taro in the oil pan. Be careful not to fry it for too long, just add more oil.

   

7. 7 Fried taro and set aside

   

8. 8 Red fermented bean curd, and white sugar, mix well;

   

9. 9 Use a larger basin, put the taro and cut meat into the basin, add fermented bean curd, and stir carefully to avoid breaking the taro. Dip each piece of meat and taro evenly with fermented bean curd; put it in a small bowl and place it in the order of the meat and taro. Pay attention to the skin of the meat facing the bottom of the bowl. After patting, steam over high heat for one hour

   

10. 10 Finally, take a larger bowl and pour the steamed pork belly into the large bowl.