It takes about forty-five minutes to steam rice noodles and steamed pork. Specific instructions

Find a plate or bowl. Add the meat pieces and chopped taro pieces and take a look. Make sure there is space above when placing it in the steamer so that steam can circulate freely without pushing against the lid.

Boil a pot of water

Mix the meat. For hind leg meat, when the frozen meat is half-thawed, cut into thin slices of about 3mm. Pour the meat down and cut it sideways so that the fat and leanness will not separate easily. Mix the meat slices with ingredient C, mix well, and steam every piece of meat.

Pour a little more boiling water into the rice cooker. Put the taro pieces in the bowl first, then place the mixed meat slices piece by piece on top, completely covering the taro pieces. The fattest meat is on top. Press the steam rice button to steam for 40 minutes. Simmer for 10 minutes. Remove from the pan and sprinkle with chopped green onion. Required materials

Hin leg meat, the kind that accounts for one-third of the fat, too thin will cause firewood 350g,

Taro or potato or sweet potato, 1 medium or large 2 small ones or one piece of pumpkin. 300g, cut into hob pieces. Sweet potato and pumpkin will be on the sweeter side. Taro is the most delicious.

2g salt, 10g light soy sauce, 5g dark soy sauce, 10g cooking wine, 30g five-spice steamed pork powder. 10g of bean curd juice or half a piece of non-spicy red bean curd. Mix well first