Guangxi Sweet-taro Buckle Meat (香芋扣肉) | Easy Chinese Recipes (2024)

• 1 Taro1
• 1500 g Pork belly
• 1 tablespoon Oil
• 3 tablespoons Soy sauce
• 1 tablespoon Vinegar
• 2 tablespoons Wine
• 2 teaspoons Sugar
• 2 pcs Milk curd
• 4 pcs South Milk
• 1 teaspoon Spice powder
• 1 teaspoon pepper
• 1 tablespoon Peanut butter
• 2 tablespoons Seafood sauce
• 2 tablespoons Oyster sauce
• ¼ cup Chopped green onion
• 5 sliced Ginger
• 3 cloves Garlic

• Choose a piece of pork with five layers of sandwich flowers and skin!

• Add cold water to the pot, add knotted green onion, sliced ginger and a little cooking wine. Boil water and cook over medium heat until chopsticks can be inserted into the pork.

• Take out the pork and use a toothpick or fork to pierce holes in the pork, make them denser, half a toothpick deep! The more dense the better, so that the fried skin will be fluffy.

• Rub the meat with a layer of salt and then a layer of white vinegar. This can make the meat skin taste, deep-fried meat skin easy to fry into "lychee skin". Some people will also put a layer of soy sauce for color.

• Cold pan with oil, oil can not be half of the pork.

• Put a bamboo fence or two chopsticks or an iron funnel in the bottom of the pan to prevent sticking!

• Heat the oil to 70% or 80% hot (smoke), put the whole piece of meat skin side down into the pan and fry. It's best to cover the pan with a lid so that the oil doesn't splash out and burn the person.

• Deep-fried until the sound of oil explosion is almost gone, the meat skin fried to a golden brown. Then turn over and fry the other side until lightly browned. Drain the oil.

• Taro to choose a hard feel, the surface is not spotted, rotten spots. Taro peeled and cut in half into 1 finger thick, 4 fingers wide. Put to the side and set aside.

• Wait for the oil temperature down to 60%, the taro into the frying pan frying, and so the surface of the taro becomes a little hard, bulging when the taro slices out of the cool spare.

• After frying the taro, turn up the heat and fry again with the oil skin side down. Or use a spoon to drizzle on the surface to make it blister quickly.

• Place the fried meat skin side down in the cooking broth (water is fine) and soak. Soak until the skin is soft and rises, then remove and set aside (about 1 hour). Time is variable, want to rise some hair to soak longer, not very concerned about more than ten minutes can also be!

• Soaked buckle meat into the lychee skin.

• Soak the good buckle meat according to the grain cut 1 finger thick 4 fingers wide, trim the edges spare.

• Prepare all the seasoning.

• Then mix a sauce, peanut sauce, seafood sauce, columnar sauce a spoon each, 2 pieces of tofu milk, 2 pieces of southern milk! (I used small pieces of bean curd, if it is a larger piece of curd, please pay attention to adjust the amount).

• Stir the sauce well and set aside.

• Put a little oil on the fire, burst onion, ginger, garlic (can also be a little more red onion, peel, mushroom dice), will just mix the sauce under the pot and stir fry.

• Add 3 tablespoons of soy sauce, 2 tablespoons of rice wine, 1 tablespoon of white vinegar, 2 tablespoons of sugar, 2 tablespoons of oyster sauce, chicken essence, pepper, a little five spice powder. Add a little water! (the amount that can not cover the meat).

• Cut the buckle meat into pieces and poured into the sauce, marinated for half an hour to taste! Can also be put into the pot and cooked for 15 minutes (want to eat some spicy flavor this time into the groove spicy sauce, 2-3 spoons as needed).

• Pancetta marinated, find a round bowl, a piece of meat, a piece of taro so staggered placement. Place the irregular sides at the bottom of the bowl until the bowl is filled and pour in a little sauce.

• Turn on the heat and steam. Steam the buttoned meat on the pot for about 1 to 2 hours to serve (or steam for 40 minutes in a pressure cooker). Remove the buckled meat from the pot. Prepare a large plate and buckle the bowl to strain the juices out first to prevent them from burning. Then quickly flip it over, and then drizzle the buckle meat with the soup you just strained out.

• For the extra buckle meat, wait for it to cool and then put it in the refrigerator to freeze. When you need to eat it, steam it again for 35 to 40 minutes. Delicious taro meat is ready to serve!

• If you want it to be spicy and sour, add some bad chili sauce, slightly spicy and a little sweet to make it more appetizing. If you like spicy, add some chili powder, the taste is varied and unrestrained. Columnar sauce is relatively salty, worried about the taste of heavy only put 1 spoon.

• Buckle meat like this will be most successful.

• Skin so throw like this will be better.

1. Soy sauce, curd, pepper, high wine, chicken essence, oyster sauce, sugar, white vinegar.

2. The skin is good, a look at the tie, two look at the frying, three rely on soaking. The first two steps are in place, the longer the soak the more throw! Button meat must be steamed for a long time to be delicious. The more soft and rotten the more melt in the mouth.