How to make taro steamed pork

Are you always excited when you see exquisite dishes? Unfortunately, I am not good at cooking and time permits. The method of making steamed pork with taro flour is simple and can solve your troubles. The preparation method is not difficult, but it can allow you to enjoy the fun of food and the experience brought by the taste.

1. Peel and clean the taro, cut in half, mix with salt, light soy sauce, dark soy sauce, and salad oil (you can add a little salt, as there is salt in the steamed meat powder)

2. Soak the pork belly in water for ten minutes and cut into thick slices, about 0.7 cm thick

3. Mix the pork belly with cornstarch, light soy sauce and dark soy sauce.

4. I usually use steamed meat with fermented bean curd sauce, which tastes good.

5. Pour the mixed pork belly into the pot, and then pour the steamed meat powder with fermented bean curd juice into the pot and mix well (my family prefers lighter taste, so I left a little bit of the steamed meat powder)

6. Spread the mixed pork belly neatly on the taro, add five spoons of water, and soak the rice noodles to make it easier to steam the rice noodles.

7. After marinating for an hour, put it into the cold water steamer. Because the meat is mixed with cornstarch, there is no need to worry about the meat becoming hard after steaming for a long time. It is best to add water to the steamer at one time. If you need to add water in the middle, you must add boiling water.

8. After steaming on high heat for an hour and a half, steam on low heat for 15 minutes and then turn off the heat. Do not open the lid in a hurry and continue to simmer for a while. Don't worry, the rice noodles and meat are definitely cooked by now.

9. Add one-step steamed meat powder

Eating too much condiments in a restaurant for a long time is not good for your health. The method of making taro steamed pork is simple and does not require any condiments, so it is guaranteed to be healthy.