Foodabc Festival food customs Tieqiu Fat

Southern breast braised pork

2024-12-02 02:59:58 835

The first time I made Nanru pork belly, I searched for information on Baidu and bought Nanru milk from Taobao. I carefully made a Nanru pork belly and didn't expect it to be so delicious the first time I made it! In this season, eating taro for nourishment and pork for autumn fat is really killing two birds with one stone! This dish has a tender and fragrant meat taste, fat but not greasy, salty with a slight sweetness. If I don't have Lipu taro, I can use local small taro instead. If I don't have small taro, I can also use potatoes. This ingredient is easy to find.

Details of ingredients

Pork belly with five flowers400 grams

Technique

difficultybeginner
workmanshipsteam
tasteSalty and sweet
timeThree hours

Steps to make Southern breast braised pork

1. Wash the pork and taro, and prepare the southern milk.
2. Prepare scallions, ginger, and star anise.
3. Add water to the pot and add pork, star anise, and scallions. Bring to a boil over high heat and simmer over low heat for 30 minutes.
4. Cut the taro into 4mm slices.
5. Add oil to the pot, add pork, and fry with one side of the skin facing down.
6. When frying, be sure to cover the lid and fry the skin over low heat (the skin will spray a lot of oil when heated, so be sure to cover it. My heart skipped a beat when frying, luckily it was covered, otherwise it would have been ruined).
7. After frying, soak in cold water for ten minutes.
8. While soaking the pork, fry the taro in oil until golden brown (use a spatula to move it frequently during frying to prevent sticking to the pan).
9. Remove the skin of the meat and apply soy sauce to color it.
10. Then cut into slices of about 4mm.
11. Cut scallions, ginger, and garlic into small pieces.
12. Add a small amount of oil to the pot, and fry with scallions, ginger, and garlic until fragrant.
13. Add an appropriate amount of original soup, oyster sauce, soy sauce, sugar, and cooking wine. A little salt. Stir to make it mixed evenly.
14. Pour the prepared juice onto the meat.
15. Steam in a steamer for 60 minutes.
16. Add a small amount of oil to boiling water, blanch the bok choy and remove. Surrounding the edge of the plate for decorative purposes