Steamed Taro and Five-Flake Pork is a very distinctive Jiangnan cuisine. The ingredients you need to prepare for this dish include Lipu taro, delicate five-flower pork, rice noodles and green onion, ginger and garlic. Seasonings include soy sauce, dark soy sauce, oyster sauce, sugar, cooking wine, pepper and salt. The steps for making this dish are divided into three main steps, which are handling taro, handling the five-flower meat and broiling the dish.

Treatment of taro. Li Pu taro should be chosen to have a harder texture, no spots on the surface and thicker. This kind of taro has more water, the meat is more crispy, and the steamed taro is the most delicious. The surface of the big taro has a lot of soil, you need to clean the soil first, first put into boiling water for three minutes, so you can easily remove the skin of the taro. Then cut the white taro into thick pieces and set aside. Here you need to pay attention to the size of the taro pieces is about twice the size of the pork pieces. This will ensure that the taro will not be rotten when stewed for a long time and will have a softer texture.

Treatment of Pork. First of all, wash the meat clean, cut into slices and put into the basin, add the appropriate amount of cooking wine to fishy, old soy sauce color, oyster sauce freshness, sugar and neutralize the taste. Here you can add the realization of the prepared green onion and ginger water to stimulate the taste of meat. The production of green onion and ginger water is very simple, the onion, ginger and garlic poured into about seventy degrees of boiling water to soak until cool. Then mix the seasoning with the pork and marinate for about twenty minutes. If you can not adapt to the grease of the pork, you can put the pork first into the pan frying, and then marinate.

Dish preparation. Place the chopped taro pieces on top of the container holding the panko and sprinkle with an adequate amount of dry rice flour. Afterwards, scrub the rice flour, panko and taro in the container to mix well. Add sufficient amount of water to the pot and bring the water to a boil over high heat. Subsequently put the dishes into the pot and steam them under water for about forty minutes. Garnish with chopped green onion. Fresh and flavorful steamed taro pork is finished.

Taro contains a large amount of high-quality protein and plant starch, which can alleviate all kinds of inflammation in the body and slow down aging.