It's cold, this method of taro is on fire, not fried or fried, steamed in the pot, delicious and delicious

Today, I will share a new method of taro, the steamed taro retains its original flavor, and the meat foam is added on the basis of the original flavor to enhance the flavor and nutrition.                                                                       

 The method of this dish is simple, no frying or stir-frying, steaming in the pot, delicious and flavorful, and the nutrition is not lost.  

【Required Documents】

1 taro, 100 grams of pork belly, 3 shiitake mushrooms, appropriate amount of salt, appropriate amount of light soy sauce, a little pepper, appropriate amount of chopped green onions, appropriate amount of oil.

【Steps】

1. One taro, choose the one with a lot of snowflake patterns inside. It tastes soft and glutinous. Shred with a grater or cut into shreds.

2. Add a pinch of salt and stir well and marinate for a while.

3. 100 grams of pork belly cleaned and cut into pieces.

4. Soak the mushrooms in advance, remove the stems, then cut them in half and cut them into pieces.

5. Put the pork belly and shiitake mushrooms in a meat grinder and stir into a meat puree, not too rotten, but a little grainy. If you don't have a meat grinder, you chop by hand.

6. Heat the oil, add the minced pork and stir-fry until fragrant. Add light soy sauce, pepper and salt to taste. Stir-fry the meat until it is slightly dry, and the fat is out. If you want it to be more fragrant, stir-fry it for a while.

7. Put the marinated taro shreds on a plate and spread the blanched minced pork on the noodles.

8. Boil a pot of boiling water, open the water on the plate, steam for 8 minutes, the whole process on high heat. Be sure to have plenty of moisture inside.

9. When the time is up, take it out and put a little chopped green onion on the surface. Boil a spoonful of hot oil and pour it over the chopped green onions to bring out the aroma of the green onions. A delicious dish of shredded taro minced pork is ready, very fragrant, and it is really delicious for bibimbap!

Tips:

1. If you are allergic to taro scalp, remember to wear gloves when peeling. Otherwise, itchy, the feeling of scratching the wrong spot is too uncomfortable.

2. If you can't cut the shreds, you can cut them into pieces, but the steaming time should be extended, otherwise the steaming will not be thorough.

3. The last bit of oil will be more fragrant, because taro is very oily, and it will taste better with some oil.

4. Don't add too much salt to pickled taro, because taro will be very salty if you don't eat salt.