Taro steamed pork
Overview
This dish is an authentic Hubei dish. It is a delicious dish that I have eaten since childhood. It is very simple, but it is also a tough dish that can be served to guests. When I made this dish for my colleagues in Zhejiang for the first time, it was unanimously praised by everyone and it has become one of my signature dishes. Haha. The taste is really nothing to say.
Tags
Ingredients
Steps
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First prepare the required ingredients, peel the taro (the taro is too big and need to be cut into pieces); slice the pork belly (can bring in the pig skin); open the steamed pork powder seasoning packet.
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There are many flavors of steamed pork noodles, but my family likes the fermented bean curd flavor, so I usually choose this one when making it. Usually the fermented bean curd juice flavor is divided into two seasoning packets, one packet of rice noodles and one packet of fermented bean curd juice, and mix them evenly. (There are usually instructions for use at the back.) However, when I was a kid, my family would make original steamed pork, and it tasted great. I have always felt that the original flavor is the authentic Hubei taste, so I won’t list it here. If necessary, you can tell me via private message.
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When mixing the rice noodle sauce, I personally like to add a little water. Usually add 3 tablespoons to a small spoon. As shown in the picture.
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Because pork belly, ribs and the like are meats, they will inevitably have a meaty smell. When I personally make it, I like to add some garlic cloves and shredded ginger into the rice noodle sauce. You can add more or less, depending on personal preference.
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Add the pork belly and taro into the rice noodle sauce and mix evenly. Put the taro first, then the pork belly, because the meat absorbs the sauce more easily.
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This is a good mix of ingredients, and there are no obvious chunks of rice flour sauce left at the bottom of the pot.
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First lay the taro as a base, then spread the pork belly on top of the taro, making sure there is pork belly on every piece of taro. In this way, when steaming, the meat oil of the pork belly will slowly decompose through the taro and reach the bottom of the bowl with the high temperature. Therefore, the vegetables in the base will taste better than meat, haha, just a personal opinion. If after the ingredients are coded, you have time to let them sit for half an hour to an hour before steaming, the ingredients will be more delicious.
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Steam in a pressure cooker or pressure cooker, or a more traditional steamer. I usually press the pressure cooker for 40-50 minutes. steamer for at least 1 hour. Sprinkle some chopped green onion before serving. Someone at home likes to let me sprinkle some vinegar on the pan while it's still hot. This is up to personal preference.
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Steamed meat.
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The soft and waxy taro at the bottom.
