Li Pu taro to steam for 40 minutes.

Lipu taro first cleaned with water, and then dry the water, the steamer poured into the right amount of water poured open, and then the taro directly on the pot steam, high-fire steaming 40 minutes can be. Lipu taro is produced in Lipu City, Guilin. It is large in size and rich in nutrients. It is cut into thin slices, deep-fried and sandwiched between the pork into a "braised pork", special flavor, meat is not greasy mouth, is a beautiful dish on the banquet.

Lipu taro purchase method

Choose the stronger taro, and no spots of taro. Must be well-proportioned, pick up the weight of light, that is less water, cut to the flesh of fine white, that is the texture of the loose, this is the top. Pay attention to the appearance do not have rotten points or cut must have corruption.

In addition, you can also observe the taro incision, incision juice if the powdery, crispy and delicious meat, if the liquid state, the meat is not so fluffy.