When I was a child, I liked to visit other people's homes or go to parties, so that I could eat my favorite chunks of meat. At that time, I didn't know that the meat I ordered was braised pork, because it was big, so when I told my mother that I liked it best, I called it braised pork. My mother told me with a smile that this big piece of meat has a nice name, braised pork, but I still like to call it braised pork.

Braised pork is a necessary dish for holidays or banquets here. Some people use dried plums to cook, which is called braised pork with dried plums, but we like to cook with taro, so it is called braised pork with taro. This dish is also a home-cooked dish that I want to share with you today. It's not difficult to do it well. Follow my footsteps, the pot smells better than the chef in the restaurant outside.

Ingredients: 1 taro, 1 pork belly, ginger, cooking wine, soy sauce, peanut oil, half garlic, oyster sauce, soy sauce, south milk, 1 tablespoon sugar, etc.

The specific steps are as follows:

Step 1: Prepare a beautiful piece of pork belly first. When you buy it, tell the boss that it is used to buckle the meat, so that he will cut you a beautiful piece of pork belly, wash the meat and dry the water, then prepare a pot to heat it, turn off the heat, grab the meat with your hands and rub it back and forth with the skin. Burn the pigskin until it is a little yellow.

Step 2: Rinse the pig with water again. Wipe the pigskin with steel wire and scrub the scaled part.

Step 3: After the pork is washed, prepare a pot, add water to the pot, put the pork in, put some ginger slices, sprinkle some cooking wine, and then cover the pot and cook for 20 minutes.

Step 4: It's almost time to cook pork. Let's insert it with chopsticks. Just insert it. Take it out and put it in a bowl. While it's hot, sprinkle some soy sauce on the pigskin to make it color. Touch it with your hand After smearing soy sauce, insert more holes in the pigskin. This step is very important. Don't forget to insert the hole and let it dry.

Step 5: Prepare a big taro, peel it and cut it into slightly thicker pieces, then prepare a deeper pot, pour more oil into the pot, heat the oil to 60% to 70%, then turn it to medium heat, put the taro in and fry it until it is slightly yellow, and turn it over while frying. It will float almost when it is yellowish, so take it out for later use.

Step 6: After the taro is fished out, add the pork and fry until golden brown. Be careful in this step, the oil will explode. You might as well cover it and fry it slowly.

Step 7: The pork was fried for about six or seven minutes. Mine was a little dark because it was smeared with soy sauce. If you don't want to be so dark, you can smear it with soy sauce, so the fried color will be brighter. After the pork is fried, take it out and soak it in cold water for about an hour. The leather must be soaked. During the soaking process, you will see the pig skin foaming.

Step 8: When the pork is almost soaked, we prepare seasonings, chop a handful of minced ginger and garlic, put them in a big bowl, add some oyster sauce, soy sauce, 2 tablespoons of southern milk, 1 tablespoon of sugar, and stir well.

Step 9: Soak the pork, take it out and dry it, then cut it into even pieces, which are slightly larger and match the size of taro. After cutting, put it into a mixed seasoning bowl, grab it evenly by hand, and let it marinate for 10 minute.

Step 10: Prepare a suitable deep bowl and put the braised pork on the taro. Put a piece of taro and a piece of meat in a bowl like this, with the skin facing down and the bent side of taro facing down, so that it will be buckled and the shape will be good.

Step 11: Because this is the largest deep bowl in my family, I put the remaining two pieces of meat on both sides and spread taro on the surface. After setting, pour the juice into a bowl, then prepare a pot to boil water, put it on a steaming rack, then put the taro meat on the rack, cover the pot and steam for 1.5 hours.

Step 12: Well, it's time. Take out the taro meat, then prepare a plate to cover it, and then turn around. This step should be quick, or the juice will flow out. Don't hesitate to reverse it.

The delicious taro braised pork is ready. It's a little dark because of the light at night, but it tastes good. My wife said it was better than eating in a restaurant outside, and my children said it was delicious, haha.

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Only food and love can live up to it; Eating is a pleasure, taste is a taste, and cooking is a happiness! A Hakka who loves cooking!

There is no gorgeous language, no magnificent environment, and some are just iron-clad people who cook for their families with their hearts; Share with you detailed home cooking recipes, Hakka food, home cooking snacks and so on. If there are any shortcomings, welcome your advice! In the world of food, let's make progress together and cook more and more food for our families!