Half a taro

Half a catty of pork belly

Two cloves of garlic

A little ginger

Steamed taro with pork belly

Peel taro, cut it in half, and cut the other half into pieces with a thickness of 1cm for later use.

Wash the pork belly and slice it as evenly as possible. Brush the pan with a thin layer of oil, fry the pork belly slices until the oil comes out, and then take them out.

Add soy sauce, soy sauce, oyster sauce, sugar, shredded ginger, shredded garlic, cooking wine and pepper powder into the fried pork belly, mix well and marinate for half an hour.

Put the cut taro into a dish, arrange a piece of taro and a piece of pickled pork belly, put them in a steamer and steam for 30 minutes on high fire.

Marinated pork belly soup into the pot, add a little water to boil, add water starch to harvest juice, pour it on steamed taro and sprinkle with chopped green onion.

skill

1, pork belly is frozen in the refrigerator, and it is better to slice it. I asked the butcher to cut it for me. Different thickness and uneven length will be useful and reduce the value of Caicai.

If you have a big plate, you can steam the whole taro. I didn't have it at home, so I steamed half of it with this small one.

Stir-fry the meat first, it will be easier to cook when steaming, so don't stir-fry too much, otherwise the oil will fry, and the taro will not taste good without oil.

4, the seasoning of bacon, whatever you like, don't be too limited to the formula.

5, master the steaming time yourself, use chopsticks to clip. If you can pinch it off easily, it will be cooked.