Chicken Pork with Litchi Taro

Published Jun 24, 2022 at 09:51am ET

I remember a trip to Guilin. I was deeply impressed by a local "litchi taro button meat". Even people who didnt like taro very much ate several pieces in a row, which was very delicious. Speaking of this local famous dish, it is steamed from the famous Lipu taro clamp meat throughout the country. Lipu taro, a special product of Lipu in Guangxi, is large. When it is cut open, it can be seen that taro meat is covered with small red tendons, similar to areca pattern. It is rich in nutrients, contains crude protein, starch and certain inorganic salts and vitamins. It has the functions of invigorating qi, nourishing kidney and strengthening spleen and stomach. It is the best raw material for making snacks and delicacies. Lipu taro and pork are used to make spiked meat. Selected fat and lean pork is boiled in a boiling water pot, drained water, pricked with a fork on the skin, smeared with a small amount of salt and honey on the skin, and fried in a frying pan until the skin is golden yellow. Lipu taro is also cut into the same size and thickness. Degree slices are fried in a pot until they are ready; the fried meat slices and taro slices are marinated slightly with sour milk, salt, soy sauce, sugar and pepper. After pickling, the taro slices are clamped between the meat slices one by one. The meat slices are placed downward in the steaming bowl. The salted sauce is added. When steaming the meat crisp in the upper cage, the taro slices are taken out and buckled in the dish. The buckle bowl is ready to be taken out. Although this dish is a bit complicated, first boiled, then fried and finally steamed, but only through these steps can we achieve crisp skin, crimson color, soft meat, strong fragrance overflowing, fat but not greasy. When eating, there are also exquisite, if only a single folder of meat or taro is not right, and taro and buckle meat into a double entrance, so eat, will feel the meat has taro flavor, taro has meat flavor, complement each other, complement each other. This steaming "Litchi Taro Pork" is on the table, so lets hurry up and have a piece.

Food Material List

1 Streaky pork 1 pieces
2 Lipu taro 1
3 Broccoli Half

Operational steps

1 Cut the pork into equal strips and cook it in cold. At the same time, add a few pieces of ginger and a little high liquor to cook together.
2 Cook until chopsticks are easy to insert and take out.
3 Use a fork to fork small holes in the skin.
4 Brush honey and a little salt on the skin while its hot.
5 Burn the pan oil. When the oil is medium well(ripening degree 70%), deep-fry the epidermis into the pan until golden brown and remove it.
6 Then the Lipu taro, cut into the same size pieces, is also fried in it.
7 Deep-fry the pork and taro till golden.
8 Put the sliced pork and taro into Sufu milk, sauce, cooking wine, ginger powder, sugar, pepper and salt, mix well and marinate.
9 Pickled slices of meat are separated from taro slices, and the slices are placed in a bowl down the yard, and then the pickled soup is poured into the bowl.
10 Put the taro button meat in the pressure cooker. Put a plate on it. Turn to low heat for 20 minutes after the air valve calls.
11 Broccoli is boiled in salt and a few drops of oil.
12 Turn the steamed taro into the dish.
13 Surrounded by braised broccoli, sprinkle some shallots on the surface;
14 The heat is steaming up on the table.

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