Steamed taro pork belly is a classic Liuyang steamed dish. What ingredients are needed to make it? What are the steps?

Steamed taro pork belly is a very unique Jiangnan delicacy. The ingredients required for this dish include Lipu taro, exquisite pork belly, rice noodles and green onion, ginger and garlic. Seasonings include light soy sauce, dark soy sauce, oyster sauce, sugar, cooking wine, pepper and salt. The steps for making this dish are mainly divided into three steps, namely taro processing, pork belly processing and cooking of the dish.

Processing of taro. Lipu taro should be selected with a hard texture, no spots on the surface, and a relatively thick texture. This kind of taro has more water and crisper meat. Steamed taro is the most delicious. There is a lot of soil on the surface of the taro. You need to clean the soil first and boil it in boiling water for three minutes. This can easily remove the skin of the taro. Then cut the white taro into thick pieces and set aside. Note here that the taro chunks are about twice the size of the pork belly chunks. This will ensure that the taro will not rot when simmered for a long time and will have a softer texture.

Pork belly processing. First, wash the pork belly, cut it into slices and put it in a basin. Add an appropriate amount of cooking wine to remove the fishy smell, dark soy sauce for color, oyster sauce for freshness, and white sugar to neutralize the taste. Here you can add the prepared onion and ginger water to stimulate the taste of the meat. The preparation of onion and ginger water is very simple. Pour the minced onion, ginger and garlic into boiling water of about 70 degrees and soak until it cools down. Then mix the seasonings and pork belly evenly and marinate for about twenty minutes. If you can't get used to the greasiness of pork belly, you can fry the pork belly in a pan first and then marinate it.

Preparation of dishes. Place the cut taro pieces on top of the container containing the pork belly, and sprinkle with enough dry rice flour. Then mix the rice noodles, pork belly and taro in the container evenly. Add enough water to the pot and turn on high heat until the water boils. Then put the dishes into the pot and steam them over water for about forty minutes. Finally, sprinkle some chopped green onion for garnish. The delicious steamed taro pork belly is now ready.

Taro contains a large amount of high-quality protein and plant starch, which can relieve various inflammations in the body and delay aging.