Steamed pork with taro rice flour

Steamed pork with rice flour is a traditional and famous dish. It is waxy and fragrant, crisp and refreshing, soft, tender, sweet, fragrant and salty, rich in taste and gentle in diet. It is made from the main material, skinned pork, rice and other seasonings. The "steamed pork with rice flour" is fat and thin, with red and white, tender but not delicate, fat but not greasy, the rice flour is oily and has a rich aroma. If you use taro as the bottom, it will have a pink and glutinous fragrance, making it even more attractive.

Recipe Recommendations

pork 500 grams
Taro of 4
glutinous rice juice appropriate amount
onion appropriate amount
salt appropriate amount
soy sauce appropriate amount
pepper appropriate amount

salty and fresh
steamed
several hours
ordinary

Steps for Steamed pork with taro rice flour

raw material map

Wash the taro, peel it, slice it, and put a little salt in it for later use

Cut pork (you can use pork belly or lean meat) into thin slices

Chop the green onions and place them on the meat slices. Add salt, soy sauce, and pepper and mix well

Add some glutinous rice water to remove the fishy smell and enhance the aroma (no rice wine or cooking wine can be used instead)

Stir well again

Finally, add the rice noodles (the amount of rice noodles can be determined according to the amount of meat, and stick the slices full)

Stir evenly with chopsticks (the rice noodles stick evenly)

Pour the mixed rice flour meat into the container for the taro chips (the container should be slightly larger)

Use chopsticks to place the meat slices evenly (for uniform heating

Then put the steaming bowl into the steamer (I use an electric pressure cooker, which makes it faster and easier to steam thoroughly)

Just steam it for an hour