1, ingredients: 500g of taro, 20g of pork belly, 2g of edible salt, 5g of soy sauce, 0/5g of oil consumption, 0/0g of oil, 0/2g of cooking wine and 20g of blended oil.
2. Prepare a taro, peel it, wash it, and then cut it into thin strips and put it on the plate for later use. The thickness should be even, and don't cut it too thin, or it will rot when steamed, and don't cut it too thick, which will not be easy to cook and will not taste.
3, Wuhua washed the meat and peeled it into minced meat. Buy fresh pork belly in the morning, and choose fat and thin meat. Too thin meat is firewood, and it tastes bad and not fragrant. Too fat meat will be greasy. The ratio of fat to thin is 37, and those who like a little fragrance can choose 46.
4, put cooking oil in the pot, add minced garlic and stir fry. Stir-fry the garlic fragrance slowly with a small fire, or you can put some ginger and smash it and fry it together. The heat must not be big, otherwise the taste will be burnt before it comes out.
5, add minced meat and stir fry loosely. Stir-fry while pressing, the minced meat will slowly change color and spread out. If it is a lump, it means that chopping is unsuccessful. It is best to cut the meat into small pieces and then chop it.
6. Add 1 spoon of edible salt, 1 spoon of soy sauce, 1 tablespoon of oyster sauce to taste. Stir-fry evenly to color the minced meat, and add some water if you like more soup.
7. Stir-fried minced meat is put on top of the taro, and steamed in a steamer with high fire 10 minutes or so until the taro is cooked. Cooked taro can be easily broken with chopsticks, and the entrance is powdery and glutinous.
8. Sprinkle appropriate amount of chopped green onion and pour 1 tablespoon of hot oil. After the oil is burned to smoke, it is quickly poured on the shallots to fully stimulate the fragrance of the shallots.
9. The delicious fried taro meat is ready.