Steamed Taro with Cured Fish Belly

Name: Steamed Taro with Cured Fish Belly
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g Cured Fish Belly; 2 taro; 40g Peanut oil; 5 Pickled peppers; 15g Tempeh; 3 capsules Garlic seeds; 1 piece ginger; 15g Soy sauce; 5g Oyster sauce; 15g Cooking Wine

by Heart moves

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

4

Taro is an alkaline food, which can neutralize acidic substances accumulated in the body, adjust the acid-base balance of the human body, produce beauty, beauty, and black hair. It can also be used to prevent and treat hyperacidity; taro is rich in mucus saponin and many kinds Trace elements can help the body correct the physiological abnormalities caused by the lack of trace elements. At the same time, it can increase appetite and help digestion. Therefore, Chinese medicine believes that taro can nourish the middle and nourish qi.
The cured fish belly is flavored with pickled peppers and tempeh, and then mixed with taro and steamed together. The flavors penetrate each other. The taro has a strong flavor of cured meat, and the taste is soft. The taste is wonderful.

Steamed Taro with Cured Fish Belly

1. Ingredients preparation

Steamed Taro with Cured Fish Belly recipe

2. Rinse the tempeh and set aside

3. Wash and diced pickled ginger and garlic pepper

4. Wash the pork belly with warm water and cut into pieces

5. Taro, peeled, washed and cut into pieces

6. In a frying pan, add ginger, garlic, pepper and tempeh until fragrant

7. Add the preserved fish belly and fry for a while

8. Pour in oyster sauce and stir well

9. Pour in the cooking wine and stir well

10. Pour in the light soy sauce and stir well, serve

11. Spread evenly on the taro, steam on high heat for 20 minutes, then enjoy

Tips:
Lap Mei is better washed with warm water.
Taro must be cooked before consumption.
When cooking rice, this dish can be steamed together to save time.

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