Stir-fried rice noodles are wrapped in pickled pork belly, which is quite a drop to solve the problem. The most important thing is that its practice is not complicated at all. Make more rice noodles at a time and wrap them outside, then store them in the refrigerator. When you want to eat them, cut some pieces of meat and marinate them for a while, then stick them on rice noodles and steam them. Very simple and quick. When guests come to our home, it is a feast dish to win the table! Today's steamed meat is steamed with taro. After taro absorbs the oil from meat, it becomes very fragrant.

Steamed meat with taro powder

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1

Put rice and glutinous rice into a pot (no oil) and stir-fry slowly with low heat.

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2

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

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three

Put it into a blender and grind it into powder.

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four

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

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five

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

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six

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

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seven

Marinate for about 30 minutes to taste.

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eight

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

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nine

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

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10

Put a proper amount of rice flour prepared in advance into pork belly and taro, and mix well (the amount of rice flour should make each pork belly and taro covered with rice flour).

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1 1

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

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12

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