Steamed Pork with Taro and Rice Noodles

Name: Steamed Pork with Taro and Rice Noodles
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 4 taro; Some Steamed Rice Noodles with Pork; Some Mash juice; Some shallot; Some salt; Some Soy sauce; Some pepper

by When the wind rises again~

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Steamed pork with rice flour is a traditional famous dish. It is glutinous and fragrant, crisp and refreshing, soft, tender, sweet, fragrant, and salty, rich in taste and mild in eating habits. It is made with the main ingredient skinned pork meat, rice and other seasonings. "Fen Steamed Pork" is fat or lean, red and white, tender but not minced, fat but not greasy, rice noodles are oily and rich in five flavors. If taro is used as the base, the powdery waxy fragrance is more attractive. "

Ingredients

Steamed Pork with Taro and Rice Noodles

1. Raw material map

2. Wash the taro, peel it, slice it and put a little salt in it for later use

3. Cut the pork (you can use pork belly or lean meat) into thin slices

4. Chop the green onions and put them on the meat slices, add salt, soy sauce, and pepper, mix well

5. Plus some fermented glutinous water to remove fishy and fragrant flavor (no rice wine or cooking wine can be used as a substitute)

6. Stir again evenly

7. Finally, put the rice noodles in (the amount of rice noodles can be determined according to the amount of meat, and the meat slices are just sticky)

8. Stir evenly with chopsticks (the rice noodles stick evenly)

9. Pour the mixed rice noodles and meat into the taro chip container (the container should be slightly larger)

10. Use chopsticks to lay out the meat slices evenly (good for even heating

11. Then put the steaming bowl into the steamer (I use an electric pressure cooker, so that it will steam faster and it will be easier to steam through)

12. Just steam it for an hour

Tips:
1. If there is no taro when steaming rice and meat, you can choose lotus root, sweet potato or potato.

2. Before putting the rice noodles and meat, the taro can be salted in advance to taste

3. I use the rice noodles with steamed pork that I bought. If not, you can fry and grind it yourself.