Guilin buckle meat taro

One of the most authentic Guangxi delicacies is to buckle the meat taro (Guilin practice) The must-have recipe for Guangxi people's banquet is the amount of a bowl, and the buckle meat has been done, and the next time there is a chance to make a recipe.

Ingredients

Finishedmeat 500-700 g/about1 catty

Taro Thesamevolumeasthemeat/about1 catty

Chives 2

Guilinbeancurd 2 pieces

Whitesugar 1 andahalfspoons

Lightsoysauce 5 spoons

Whitepepper alittle

Oil Abottleof4 liters

Thickporcelainbowl 1 piece

Cooking Instructions

To prepare the sauce, add a tablespoon of sugar for the chives
5 tablespoons of soy sauce, no salt, a little more is fine
Two pieces of bean curd, a little bean curd juice
Knead and stir the chives in the sauce constantly
Any brand of white pepper can be used, mix well, and the sauce is ready.
Taro should be careful not to choose the bad one, the bad part should also be cut off, the taro peel and cut off the corners, showing a square 1cm thick, and relatively large pieces of leftovers can also be left
Heat the oil, boil the oil until you put it into the wooden chopsticks and slide down the hot oil pan on the side of the sparkling
taro iron pot, pay attention to safety, the picture is a kitchen veteran.
Fry for about 2 minutes, depending on the thickness of the taro, until slightly golden brown and crispy skin
Buckle meat to choose semi-fat and lean, we have already done it in the refrigerator to freeze, and only take it out when we use it, and the figure is about two servings
If you want to choose the buckle meat of tiger skin, Guangxi's vegetable market will also sell it, if not, you can also search for how to do it, the method is actually relatively simple
It is similar in size to taro, and the same square is 1 cm thick
Put the sliced pork and fried taro into the sauce without stirring, and the sauce is manually coated on both sides of each slice
Try to make the porcelain bowl as deep as possible, not too wide
The way to place it is to place it in accordance with the way and order of eating, and the meat + taro is crossed
Fill the unformed meat/taro or leftovers on both sides, fit the center as closely as possible, and pour in the remaining sauce
Steam for 1 hour, if you are in a hurry, you can use a pressure cooker, about 20 minutes
Find a suitable plate and prepare the upside down, don't have to be careful with spills and slippery dishes, my dad operates on the pool
With my dad's rich experience, not a drop has been revealed
Dangdangdang, a perfect buckle meat taro is on the table
The powder is tender and tender, and the flavor is beautiful