Taro Meat

Name: Taro Meat
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fried pork belly; 400g taro; 2 pieces Fermented bean curd; Some garlic; Some Peanut oil; Some salt; Some Sugar; Some Oyster sauce; Some Soy sauce; Some Cooking Wine

by The Rhyme of the Sea Food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The deep-fried pork belly is steamed with fragrant taro in water, the color is iron red, the meat is rotten but not ground, the meat has the fragrance of taro, and the taro has the fragrance of meat, and the flavor is unique. "

Taro Meat

1. First, blanch the fried pork belly in water for 3 minutes. The main purpose is to get rid of the greasiness. After all, people pay attention to health preservation nowadays.

2. Remove the garlic from the coat, pat and chop into puree

3. Fill the bowl with oil, salt, oyster sauce, light soy sauce, cooking wine and fermented bean curd

4. Mix well, adjust into sauce for later use

5. Peel the fragrant taro and cut into 0.5cm thick slices. The real method is to fry the taro until slightly yellow, but we will omit this step, so that it will be steamed directly without frying, and it will taste glutinous and very fragrant.