Rice flour pork + taro
By WaltonLesch
I used to eat when I was a child, but I ate very little when I came out to work. Heh, occasionally I was greedy and wanted to come and cook. However, the craftsmanship was limited. I often learned from everyone online. This was my first time sending out recipes. Everyone put forward more opinions, but the pictures were not complete enough. Heh, I realized that I had forgotten to take pictures after eating. Hmm ~
Recipe Recommendations
- Taro three or four
Steps for Rice flour pork + taro
1
First of all, of course, cut the pork belly well. According to my preference, I don't like it too thin. I like it to be a little thicker. Heh, after cutting, the meat is first marinated with cooking wine and soy sauce for about 20-30 minutes to make it taste better.2
Add the rice noodles, you can add a little more.3
Cut the taro,(Note, shaving the taro can easily cause prickly hair. You can buy the shaved one or wear leather gloves to scrape it, haha ~~) It can be diced or cut into slices, but it should be slightly larger, because the taro becomes soft after steaming.
4
Pour the chopped taro into the oil pan to slightly remove the oil, and add a little salt. This is done to add more salt when steaming and make the taste better. After stir-frying the taro, put it on a plate, then add the pickled rice flour meat, and then put it in the pan and steam it!! hehe