1. Dry the pork belly, taro and plum vegetables
2. Cut the meat and taro into approximately the same size. Generally, cut the meat into squares, not too thick. Cut the taro as shown in the picture. Boil the meat in cold water, remove the floating powder, cook for another ten minutes, and remove the moisture.
3. Add light soy sauce, dark soy sauce, cooking wine, sugar, ginger, chicken powder and marinate for half an hour.
4. Heat the pot, put the oil, heat to 100°C and turn to medium heat to start frying the marinated meat. The amount of oil should be able to mince the meat. The fire shouldn’t be too big, or it will burn easily
5. Spread the chopped dried plums
6. I use a rice cooker, adjust it for 25 minutes, and steam it.
7. It was buckled upside down in a plate larger than the original one.
8. Pour into a large plate and out of the pan. A serving of Hakka plum and fragrant taro pork is ready, it tastes delicious, fat but not greasy!
9. carry out
Tips:The meat can be deep-fried before being cut into cubes. The meat must be minced in oil. When frying, use medium heat.
