Minced Pork and Taro Cake
Overview
This minced meat and taro cake has a layered texture, soft and delicate, sweet and waxy. It is supplemented with chopped peanuts and homemade sour wild rice. It is delicious and refreshing, and is very popular with the family.
Tags
Ingredients
Steps
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Cut the taro into cubes, marinate with the minced meat in cooking oil, oyster sauce, soy sauce, salt, and thirteen spices for half an hour and set aside.
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Add water and salt to the rice flour and mix well until it becomes a powder-free slurry.
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Put water in a steamer, bring to a boil, brush the steaming plate with a thin layer of oil, scoop a layer of rice milk into the steaming plate, spread evenly, cover, and steam over high heat until cooked.
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Spread a layer of minced meat and diced taro.
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Put a layer of rice milk, cover, and steam over high heat until cooked.
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Spread another layer of minced meat and diced taro.
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Finally, add a layer of rice milk, cover, and steam over high heat for about 30 minutes until cooked.
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Make the dressing. Add oil to the wok, add soy sauce, oyster sauce, fermented bean curd, and chili sauce and stir-fry evenly. Add diced pickled wild rice and green onions, stir-fry briefly, and add chicken essence to make seasoning.
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Take out the steamed minced meat and taro cake, let it cool slightly, and sprinkle with chopped green onion and roasted (fried) chopped peanuts.
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Cut into cubes.
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When eating, add some seasonings to make it more delicious and refreshing.
