Luli yu
Kou rou is a famous dish. This dish is commonly eaten in Guangxi and Guangdong, but it is seldom seen here because we don't produce Luli yu here.
Yam. Today my husband's friend returned from Guilin on a self-driving trip. He brought back some Luli yu for us. So we got to enjoy them! Luli yu kou rou is my first time making it,
Pork belly cut slightly thicker, but this does not affect the appeal of the dish; instead, it highlights the simplicity and thickness of Southern mountain areas! As a New Year's Eve dish, Luli yu kou rou is great!
Recipe
Luli yu kou rou ingredients and tools
Main ingredients: Pork belly (500g) Luli yu (500g) Green vegetables
(30g).
Seasonings: Oil (appropriate amount) Salt (appropriate amount) Sugar (appropriate amount) Shaoxing wine (appropriate amount)
Ginger(appropriate amount) Scallion (appropriate amount) Garlic (appropriate amount) Old soy sauce (appropriate amount) Fresh soy sauce (appropriate amount)
Pepper powder(appropriate amount) Red fermented brine (appropriate amount)
honey(appropriate amount) Oyster sauce (appropriate amount)
Cooking utensils:
Stove, wok.
How to make Luli yu kou rou:
1. Prepare the ingredients.
Ingredients ready
. 2. Clean pork belly, place in a wok with water, add ginger, scallion, and Shaoxing wine, boil for 5 minutes on high heat, then simmer for 20 minutes on low heat.
3. Remove from heat, pat dry with paper towels, cut into segments about 2 inches long.
4. Make small holes in the skin of the pork belly.
5. Brush with honey.
6. Place in a wok and fry on one side until golden brown.
7. Cool down, then slice the meat thickly.
8. Peel the Luli yu, cut into pieces of similar size to the pork belly.
9. Fry the yam slices in oil until slightly golden, remove and drain.
10. Prepare the seasoning sauce with old soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper powder, oyster sauce, and red fermented brine.
11. Arrange Luli yu and pork belly layer by layer in a steaming bowl.
12. Pour the seasonings over the arranged ingredients.
13. Steam for 20 minutes on high heat, then for 60 minutes on low heat. Turn off the fire.
14. Remove the liquid from the bowl, and invert the yam and meat onto a serving plate.
15. Boil some green vegetables, arrange them around the dish, and pour the liquid over it before serving.
16. A small tip:
1. The yam and pork belly should be cut to the same size for better presentation.
2. Make sure the pork belly is completely dry before frying to avoid oil splashing.
Bok choy. Serve by pouring the sauce over it.
Tips:
1. Cut taro and five-spice pork into equal sizes for better plating.2. Ensure the five-spice pork is dry before frying to prevent splattering.
