1. All materials
2. Pork cleaning and taro peeling
3. Pork cut into small pieces
4. Put soy sauce~pepper in the pork belly, marinate for 15 minutes with a little cooking oil. I personally like to marinate the meat one night in advance
5. Cut the taro into thick slices
6. Heat a little oil in a hot pan, add taro to fry, add a little salt to taste. It’s fine if the taro is a little yellow
7. Find a large bowl and cover the bottom of the bowl with taro. If there is no taro, you can use potatoes or pumpkin instead. The bottom of the bowl is to absorb the aroma and oil of the meat and reduce the greasy feeling. At the same time, taro with the aroma of the meat is more delicious.
8. After the taro is laid, coat the marinated pork evenly with steamed meat powder, remember to take each piece
9. The shop is very full, the taro is covered, and a pack of noodles can steam a catty of meat
10. Boil water in the rice cooker, put it in the coded
11. Cover and steam for fifteen minutes! ! ! Very simple
12. Out of the pot
Tips:Pork must choose fat and lean pork belly, so that the taste is not woody and not greasy. If the pork is marinated in advance, it will be more delicious. Add a little salt when the taro is fried, otherwise it will not taste delicious when steamed.
