Lipu Taro Noodle Steamed Pork

Name: Lipu Taro Noodle Steamed Pork
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 800g Lipu Taro; 800g Pork belly; 1 package Steamed Rice Noodles with Pork; 3 tablespoons Soy sauce; 3 tablespoons Rice wine; 1 tablespoon White pepper; 1/2 a spoon Balsamic vinegar

by Raindrops passing by autumn

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

5

Late autumn has arrived, and it’s time to post autumn fat again. This Lipu Taro Steamed Pork is on the stage. The fragrant dishes are coming to my bowl...

Ingredients

800g Lipu Taro
800g Pork Belly
1 package Steamed Rice Noodles With Pork
3 tablespoons Soy Sauce
3 tablespoons Rice Wine
1 tablespoon White Pepper
1/2 a spoon Balsamic Vinegar

Lipu Taro Noodle Steamed Pork

1. Put the steamed meat powder in a large bowl, add light soy sauce + dark soy sauce + rice wine + a small bowl of water to taste.

2. Slice pork belly, light soy sauce + dark soy sauce + rice wine + salt + ginger + rice vinegar and marinate for 20 minutes.

3. Stir the marinated pork belly and the steamed rice noodles.

4. Wash the Lipu taro and cut into large slices. A piece of taro is ready to be steamed.

5. Put it in a pot and steam for 35 minutes.

Tips:
Lipu taro is produced in Lipu, Guangxi. It is true that there are purple-red filaments in the taro. Lipu taro slices are slightly thicker than pork belly, layered on top of each other, and the heat is more uniform.