Steamed Pork with Taro

Name: Steamed Pork with Taro
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 200g Pork belly; A cup Glutinous rice; 600g Lipu Taro; A bag Fermented bean curd juice

by Twilight shadow

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

I traveled to Guilin in the winter N years ago. Lunch was arranged by the tour guide for a tourist meal in a small shop. Everyone knows that travel meals are basically full. The taste and dishes are not particular. One of the steamed meat dishes, the taste is powdery, glutinous and fatty meat is not greasy to eat, it is warm and warm. I went to the waiter for a special question, only to find out that the dish was made with local Lipu taro and meat. Dish name: Lipu taro meat, famous dish. I wrote down the Lipu taro. At that time, logistics was not so developed, just remember the name of this taro. Now that the logistics is developed, what you want to eat, you can get home with just one finger. When the weather is not too cold, I found a store on the Internet to deliver the goods. Most stores selling Lipu taro do not ship to the Northeast. There is no geographical difference. Five taro for five catties is pretty good. I wanted to buy steamed meat, but swine fever came again. I haven't eaten it until now. Fortunately, the seller told me to peel and cut the taro and keep it frozen. When cooking, take it out and steam it directly without affecting the taste. It's really great. Taro is delicious and nutritious. I improved the taste of fermented bean curd juice.

Ingredients

Steamed Pork with Taro

1. Lipu taro is directly cooked with frozen chunks and does not need to be thawed. The taste is also very good.

2. The glutinous rice is soaked in advance and crushed into broken rice, and the ingredients are prepared.

3. Marinate the pork belly with fermented bean curd soup for 20 minutes.

4. The marinated pork belly is covered with glutinous rice. Those who like to eat glutinous rice can add more rice.

5. The steamed meat is especially difficult to clean the bowl, so you can spread a few corn leaves first, or use lotus leaves or other leaves to prevent it from being stained. Put the taro on the bottom of the bowl first. This is to make the taro absorb the fat and taste better.

6. Place the taro and put the meat mixed with glutinous rice on top of the taro. This is done.

7. Be sure to add enough water in the steamer. Steam on high heat for about 30 minutes, turn off the heat and bring out the pot.

Tips:
The steamer is more waterproof, and the frozen taro does not need to be thawed. The taro slices can be thinly sliced, as per personal preference, the fermented bean curd soup is salty without adding salt.