Make a powdered meat for my mother

Yesterday's mother mentioned the varnish dish, which coincided with Mother's Day, and I'm going to make it for her. My husband used to cook it, I only eat it, and today I have to show my hands

Recipe Recommendations

pork belly a
Taro appropriate amount
cooked rice flour appropriate amount
Pi County bean paste appropriate amount
ginger appropriate amount
minced garlic appropriate amount
pepper appropriate amount

slightly spicy
steamed
several hours
divine level

Steps for Make a powdered meat for my mother

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Prepare a piece of fragrance。

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Slice in pieces, not too thin。

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Cut the garlic and ginger。

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In the meat, we add garlic paste, ginger paste and soy sauce。

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Add the peppers, and the fabrics will be prepared in half an hour. It's either salted or not。

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Tacos are peeling。

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Big cleaver cut。

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This is the rice powder that was made earlier, which was made using rice with peppers and dry peppers, cooked in the pot to yellow, machined into fine granular powder, made more at a time and used several times。

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It's salted meat with flour。

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Grab evenly。

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A little salt is added to the taro, a little soy sauce is mixed, and a small amount of fine powder is mixed into the bottom of the container。

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Put the mixed meat on the taro。

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There is enough water in the pot at a time, which is not easy to open and cool, and it is better to use this grass cover, which is not to breathe, rather than glass cover。

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When the fire breaks open and turns into fire, after an hour of steam, it is felt soft and soft, with chopsticks fortifying the taro below. I'll just steam it for an hour and 10 minutes after the pot starts。