condiments

300g of rice

50 grams of glutinous rice

250 grams of taro

Pork belly 400g

condiment

salt

2 tablespoons

Light soy sauce

1 tablespoon

dark soy sauce

1 spoon

five spice powder

1.5 spoon

refined sugar

1/2 spoons

Small onion

2 pieces

Steamed meat with taro powder

Ingredients 1: rice 300g, glutinous rice 50g, spiced powder 1.5 tsp, salt 1 tsp (this amount can be used to steam rice several times).

Ingredients 2: half a taro (about 250g) and 400g pork belly with skin.

Seasoning: salt 1 tsp, soy sauce 1 tsp, soy sauce 1 tsp, sugar 1/2 tsp, and 2 onions.

1. Put the rice and glutinous rice into the pot (without oil) and stir-fry slowly over low heat.

2. Stir-fry until the rice turns yellow and smells fragrant, then turn off the fire and let it cool.

3. Put it into a blender and grind it into powder.

4. Pour out, add appropriate amount of salt and spiced powder, and mix well to make spiced rice noodles for later use.

5. Wash the pork belly, drain the water and cut it into chunks about 0.3 cm thick.

6. Add soy sauce, soy sauce, salt and sugar and mix well.

7. Marinate for about 30 minutes to taste.

8. Peel the taro, wash it and cut it into pieces about 0.3 cm thick.

9. Put the taro slices into the marinated pork belly, mix well and marinate for a while.

10. Put a proper amount of rice flour prepared in advance into pork belly and taro, and stir evenly (the amount of rice flour should be based on that each pork belly and taro is covered with rice flour).

1 1. Take a heat-resistant plate and put pork belly and taro in the plate alternately (that is, put one taro and another pork belly).

12. Put a proper amount of water into the pressure cooker, put it into a steaming rack, put the steamed taro powder meat into the pressure cooker, cover the lid tightly, turn to medium heat and steam for about 13 minutes, then turn off the fire, open the lid after the pressure cooker is released, and sprinkle with chopped green onion.