Health benefits
Pork belly: nourishes yin
Ingredients
Pork belly (appropriate amount) | Small taro ( 8 pcs span> ) |
Oil ( 1 tablespoon ) | Cooking wine ( 1 tablespoon ) |
Steamed pork powder with fermented bean curd ( 1 bag ) | Ginger ( 1 small piece ) |
Onions ( 2 roots ) |
How to make steamed pork with taro powder
1. Prepare taro.
2.Use tools to peel off the skin.
3. Prepare the ingredients in the picture.Wash the pork belly, taro, green onions and ginger and steam the meat powder.
4. Cut the taro into cubes, dice the ginger, and chop the green onion.
5. Cut the pork belly into slightly thicker slices.
6.Take a larger container and put in pork belly, taro, ginger and cooking wine , oil, 2 tablespoons of cold boiled water, steamed pork powder, (tear open the packaging bag and add all the rice noodles and fermented bean curd juice).
7. Mix well and marinate for half an hour.
8.Take a slightly larger T basin or bowl, put the marinated pork belly, Place the meat skin side down.
9. Taro is spread on top of the pork belly.
10.Put it into a steamer and steam it over high heat.
11.Steam over low heat for 90 minutes.
12. Steamed taro powder steamed pork.
13.Put it out.
14.The plate is buckled on the steamed meat basin.
15. Press both sides of your hands tightly, and then buckle over.
16. Uncover the T basin, sprinkle with chopped green onion and serve.
Tips
1.Add a little cold boiled water and oil to the pork belly and taro and mix well.The steamed rice noodles will be soft and glutinous but not dry.2.Mix the pork belly and taro well, marinate for half an hour and then steam.The steamed meat and taro will be particularly delicious.
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