How to make taro steamed pork

Everything withers in winter, so of course you cannot be vague about your diet in this bleak season. You must actively practice dietary therapy and maintain your health. After learning how to make steamed pork with taro flour, this dish can help you increase calories, replenish qi and blood properly, and make your body stronger and stronger in winter. Pair it with an appetizer, it's simply amazing!

1. Prepare taro.

2. Use tools to peel the skin.

3. Prepare the ingredients shown in the picture. Wash the pork belly, taro, green onion and ginger, and steam the meat into powder.

4. Cut taro into pieces, chop ginger into small pieces, and chop green onion.

5. Cut the pork belly into slightly thicker slices.

6. Mix well and marinate for half an hour.

7. Take a larger container and put in the pork belly, taro, ginger, cooking wine, oil, 2 tablespoons of boiled water, and steamed meat powder (tear open the packaging bag and add all the rice flour and fermented bean curd juice).

8. Take a slightly larger T-shaped bowl or pot and place the marinated pork belly with the skin facing down.

9. Spread the taro on top of the pork belly.

10. Put it into the steamer and steam it over high heat.

11. Steam over low heat for 90 minutes.

12. Steamed pork with taro flour.

13. Serve it out.

14. Place the plate on the steamed meat pot.

15. Press both sides of your hands tightly and then turn them over.

16. Open the T-shaped bowl, sprinkle with chopped green onions and serve.

The feeling of home is when the whole family gathers together to eat and chat. When the family gets together, eating a dish of steamed pork with taro flour, the atmosphere must be very good.