Steamed pork with betel nut and taro is a very special food with unique flavor and excellent taste. However, how to make steamed pork with betel nut and taro delicious? Below, Mawang Encyclopedia introduces the practice of steaming and deducting meat with betel nut taro.

Method 1: Steamed pork with betel nut and taro

Preparation materials: 8g of pork belly, 5g of betel nut and taro, 1g of salted vegetables, 6g of vegetable oil, 5g of salt, a little monosodium glutamate, 1g of soy sauce, soy sauce, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder and appropriate amount of pepper powder.

Practice:

1. Clean the pork belly, cut it into pieces half a finger thick, then add a proper amount of salt, soy sauce, oyster sauce, rice wine, monosodium glutamate, star anise powder and pepper powder, and marinate for a while.

2. Place the clean pot on a strong fire, add vegetable oil, and heat it to 7%. Cut peeled and washed areca taro into pieces the same size as the meat, put it in the pot, fry it until golden brown, then take it out and drain the oil.

3. Put the meat and betel nut taro in an orderly arrangement in a salted vegetable bowl filled with the flavor, and arrange the remaining raw materials on the edge of the bowl in a trapezoidal shape. Then, put the salt, monosodium glutamate and soy sauce into the bowl and steam it in a cage until the pork belly is soft and rotten.

Method 2: Steamed pork with bean sauce and betel nut taro

Preparation materials: betel nut taro, pork belly, garlic, a little oil, garlic slices, lobster sauce, shredded dried pepper, a little cooking wine, soy sauce, soy sauce, salt, chicken essence and chopped green onion.

Practice:

1. Peel the betel nut taro and cut it into small pieces. Cut the pork belly into small pieces and drain it with flying water. Peel the garlic and cut it into pieces.

2. Pour a little oil into the pot, add garlic slices and fermented soybean until fragrant, add taro and pork belly, pour a little cooking wine and stir-fry until the water is slightly dry, add dried shredded pepper, soy sauce, soy sauce, salt and chicken essence, and then put into a bowl.

3. Move into a pressure cooker, steam over medium heat for 15 minutes, and turn off the fire. Take it out and sprinkle a little chopped green onion for decoration.

That's the way to steam braised pork with betel nut taro. Come and have a try, parents who like eat areca taro and braised pork. It's delicious and memorable, and it's worth a try.