Pork belly right amount

8 small taro.

You 1 spoon

Cooking wine 1 spoon

Sufu steamed meat powder 1 bag

Ginger 1 small food

Eat two onions together.

Recipe practice:

Prepare taro.

2. Use tools to clean the skin.

3. Prepare the ingredients in the picture. Wash pork belly, taro, onion and ginger, steamed meat powder.

4. Dice taro, diced ginger and chopped green onion.

5. Pork belly slices are slightly thicker.

6. Take a large container and put pork belly, taro, ginger, cooking wine, oil, 2 tablespoons of boiling water and steamed meat powder (tear open the packaging bag and add all rice flour and fermented milk).

7. Mix well and marinate for half an hour.

8. Take a slightly larger T basin or bowl, and code the marinated pork belly with the skin facing down.

9. Taro is spread on pork belly.

10. Put in a steamer and steam over high fire.

1 1. Steam on low heat for 90 minutes.

12. Steamed taro powder steamed meat.

13. Take it out.

14. The plate is buckled on the meat steamer.

15. Press hard on both sides of your hands, and then buckle back.

16. Uncover the T pot and sprinkle with chopped green onion.