Taro Looped Meat - Yangshuo Food
This special dish is always showed on the table, aso called Kourou by the local. For its great taste, which has been passed for many hundred years, becomes the essential dish on the wedding ceremony, festivals and the important events.
The feature of this dish is to make the streaky pork and taro boiled, fried and steamed. When completed, the dish will be golden color, loosen meat, fat but not greasy. The cooking details as follows:Firstly, wash the streaky pork, cook it well in boiling water, take it out and make it dry; Secondly, with small thin bamboo sticks stinging into the meat to make many small holes, smear a small amount of salt and honey into it, and boil it in the hot oil pan till the cover of the meat frothing and yellow; Thirdly, put it into the warm water and then cut it into pieces; Fourthly, stir it with salt, soy sauce, sugar, south milk and pepper. Fifthly, make the taro into the same pieces, fry them yellow, and then mix them one by one with the meat held between; Finally, put them into steaming bowl, plus ingredients, white garlic piece, steam them in the cage till meat go loosen, at last pick white garlic pieces away, button it into another bowl. So it really a technical work, but you will know it’s worth sweating when tasting it.