How to make steamed pork with taro?

There is a kind of food that looks similar to potatoes and sweet potatoes, but is much smaller than potatoes. When eating, you also need to peel off the skin. This kind of food is taro. The most common types of taro include two types: the first is red taro and the second is white taro. Each has its own flavor, but both types of taro have certain nutritional value. So, how to make taro steamed pork?

Steamed pork with taro is a dish, the main ingredients are 400 grams of pork belly and 400 grams of taro. Seasoning: 800 grams of salad oil, 15 grams of Shaoxing wine, 75 grams of soy sauce, 8 grams of sugar, 8 grams of water starch, 2 star anise, and 2 cloves of garlic.

Material

400 grams of pork belly and 400 grams of taro. Seasoning: 800 grams of salad oil, 15 grams of Shaoxing wine, 75 grams of soy sauce, 8 grams of sugar, 8 grams of water starch, 2 star anise, and 2 cloves of garlic.

practice

1. Boil the pork belly whole, take it out and marinate it with seasoning (1) for 10 minutes. Dip the skin evenly in soy sauce, then deep-fry in hot oil until browned. Remove from the pan and immediately soak in cold water.

2. Peel the taro, cut into thick slices, and deep-fry. Cut the pork belly into thick slices of the same width as the taro, and deep-fry them briefly in hot oil. Arrange the slices in a steaming bowl, one slice of pork belly and one slice of taro. Pour the mixed seasoning (2), 1/2 cup of water, star anise, and garlic on top.

3. Steam over high heat for 40 minutes. When taking out, pour the soup into the pot first, then pick out the star anise and garlic, and put them into a plate. Thicken the soup with water starch, and pour it back on the meat.

Food characteristics

Taro, also known as taro, is the underground fleshy bulb of the perennial herb taro of the Araceae family. Taro has a soft texture, is sweet and sticky, and has a nutritional value similar to that of potatoes. It does not contain solanine, is easy to digest and will not cause poisoning. It is a very good alkaline food. Taro can be steamed or boiled, but it must be steamed or boiled thoroughly.

Nutritional Benefits

Taro is neutral in nature, sweet and spicy in taste, and slightly toxic. It can benefit the spleen and stomach, regulate the middle qi, resolve phlegm and disperse nodules. It can cure symptoms such as loss of appetite, fatigue, ulcers, tuberculosis, chronic diarrhea, bloody stools, carbuncles, etc.

Among the minerals contained in taro, the content of fluoride is relatively high, which has the function of cleaning teeth, preventing caries and protecting teeth.

Taro contains a variety of trace elements, which can enhance the body's immune function and can be used as a common medicinal staple food for preventing and treating cancer.