Steamed Pork with Taro Noodles
by MSHS Yang
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Peel the taro and cut into pieces with a hob (be careful to wear disposable gloves, itchy hands), then add a little salt, light soy sauce and chicken essence, mix well and spread the bowl on the bottom
2. Cut the pork into larger pieces, add cooking wine, light soy sauce, dark soy sauce, salt, and chicken essence.
3. Mix the seasoned meat with a spoonful of steamed meat rice noodles and two spoons of pure rice noodles (you can also just put steamed meat powder or pure rice noodles, but the steamed meat powder is thicker and the pure rice noodles are too fine, so I like to add it in a ratio of 1:2 )
4. Mix well and spread on the taro
5. Steam on the pressure cooker (any kind of pot will do, as long as it can be steamed, but the pressure cooker is the fastest). After the high fire SAIC, turn to medium heat and steam for about 30 minutes
6. Okay, finished product
Tips:When peeling taro, you must wear gloves, otherwise the hands will be itchy when the taro juice is stained. It is recommended to steam for a longer time. The more cooked the taro is, the softer and more delicious it will be.
