Taro, pork belly, oil, salt, ginger, cooking wine

Steamed pork belly with taro

First of all, prepare all the materials, clean the pork belly, cut into pieces, add oil, salt, ginger and cooking wine, stir well, and marinate for 20 minutes to make the pork belly fully tasty. At the same time, peel the taro, clean it, cut it into thick slices, put it on a plate, and then put the salted pork belly on the taro. Steam in a pressure cooker for 20 minutes.

Tip: Don't cut the taro slices too thick, just about 3-5 mm. If it's too thick, it won't cook easily. By then, the pork belly may be cooked but the taro is not cooked, so it is necessary to cut a suitable thickness so that the two foods can be cooked at the same time. Moreover, when curing pork belly, it is best to add some soy sauce, so that pork belly can be colored, and the color will not turn white after steaming, which can make the food look more appetizing.

Effect of steamed pork belly with taro

This steamed pork belly with taro is a very healthy and delicious food. Eating it often contributes to our health. First of all, taro is rich in protein, vitamins, carotene, calcium, phosphorus, iron and other trace elements, which have the functions of cleaning teeth, preventing caries and protecting teeth. Taro contains a mucin, which can produce immunoglobulin after being absorbed by human body and improve human immunity. Pork belly is not only rich in nutritional value, but also suitable for patients with kidney deficiency, postpartum blood deficiency, dry cough, constipation and so on. In addition, pork belly has a good iron supplement and beauty function, which is a good choice for our skin care, so this steamed pork belly with taro is very suitable for us to eat often.