Mildly Spicy Taro Pork

Overview

First time learning

Tags

• hot dishes
• home cooking
• chili sauce
• chives
• cinnamon
• light soy sauce
• old soy sauce
• pork belly
• shanghai qing
• southern milk
• star anise
• taro
• pepper
• salt

Ingredients

Steps

1. 1 Pour water into the pot, add the meat cubes, knotted chives, star anise, and cinnamon ingredients. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes.

   

2. 2 Peel the taro and cut into the thickness you like

   

3. 3 Use a toothpick to poke some small holes in the dried pork skin, and first rub the whole piece of meat with soy sauce.

   

4. 4 Heat oil in a pot, add meat pieces and fry until golden brown on both sides (cover the pot when frying the meat skin to avoid being damaged by the oil)

   

5. 5 Place the taro in hot oil and fry until a hard crust forms on the surface.

   

6. 6 Cut the fried meat into the thickness you like

   

7. 7 Mix appropriate amount of soy sauce, salt, southern milk, pepper and chili sauce into juice

   

8. 8 Place the meat and taro pieces directly into a deep bowl piece by piece, and spread the remaining taro on the top.

   

9. 9 Cut the green vegetables and onions

   

10. 10 Then use a pot to boil water and blanch the vegetables, etc.

    

11. 11 After steaming the meat, place a large plate on top of the bowl, turn the bowl over, garnish the plate with cooked Jiang Qing vegetables, pour the steamed soup from the bowl into the pot, heat until thick, and pour it on the surface of the meat.