Ingredients: 350g of hind leg meat, 300g of taro, cut into hobnail pieces, 2g of salt, 10g of soy sauce, 5g of dark soy sauce, 10g of cooking wine, 30g of five-spice steamed meat powder, 10g of curd juice or half of non-spicy red bean curd (mix it well first)

How to do it

1. Find a plate or bowl. Put in the meat and chopped taro pieces and look at it. Ensure that there is space above when you put it in the steamer and that the steam can circulate freely without topping the lid.

2. Boil a pot of boiling water

3. Mix the meat. Hind leg meat, frozen meat half thawed, cut about 3mm thin slices. Pour the meat down, side cuts are not easy to separate fat and thin. Meat slices mixed C material, mix well, each piece of meat are coated. Lazy rice cooker steamed meat practice

steaming. Rice cooker pour a little more boiling water. In the bowl first lay taro pieces, mix the meat slices piece by piece arranged up to completely cover the taro pieces. The most fat meat on the top. Press the rice steamer button to steam for 40min. simmer for 10min. remove from the pot and sprinkle with chopped green onion.

Tips

1 more water, do not steam dry.

2 taro hobnail block than taro slices, eat good clip up.

3 feel cured meat for a day and not cured meat directly steamed taste the same.

4 like steamed meat powder can give more, then reduce salt, reduce curd.