Guilin buckle meat taro

Cooking Instructions

1. To prepare the sauce, add a tablespoon of sugar for the chives

   

2. 5 tablespoons of soy sauce, no salt, a little more is fine

   

3. 

4. Two pieces of bean curd, a little bean curd juice

   

5. Knead and stir the chives in the sauce constantly

   

6. Any brand of white pepper can be used, mix well, and the sauce is ready.

   

7. 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

   

8. 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.

   

9. Fry for about 2 minutes, depending on the thickness of the taro, until slightly golden brown and crispy skin

   

10. 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

    

11. 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

    

12. It is similar in size to taro, and the same square is 1 cm thick

    

13. 

14. Put the sliced pork and fried taro into the sauce without stirring, and the sauce is manually coated on both sides of each slice

    

15. Try to make the porcelain bowl as deep as possible, not too wide

    

16. The way to place it is to place it in accordance with the way and order of eating, and the meat + taro is crossed

    

17. Fill the unformed meat/taro or leftovers on both sides, fit the center as closely as possible, and pour in the remaining sauce

    

18. Steam for 1 hour, if you are in a hurry, you can use a pressure cooker, about 20 minutes

    

19. 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

    

20. With my dad's rich experience, not a drop has been revealed

    

21. Dangdangdang, a perfect buckle meat taro is on the table

    

22. The powder is tender and tender, and the flavor is beautiful