Chinese Food
Taro meat Clip - Fenghua taro and Lipu Taro
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As a native of Ningbo, I think the world's taro is not Fenghua taro. I didn't know there was Lipu Taro until very later. It seems to be more famous, because it's a tribute to Guangxi, and because the TV play Prime Minister Liu Luoguo is well known. Today, I made a taro meat clip. This dish is a little bit troublesome. It tastes good. The meat is taro. The meat is taro. It's clear and refreshing. After eating a dish, I'm almost full.
Cooking ingredients
Cooking Steps
Step1:Ingredient
Step2:Finely cut shallot, finely cut ginger, add shallot, ginger, pepper, salt, soy sauce and cooking wine into minced mea
Step3:Stir well. Stir well. Marinate for 20 minute
Step4:Taro peeled and washe
Step5:Cut about 6mm thick piec
Step6:Another cut in the middle. But don't cut. The leftovers can be used to cook taro soup. Making taro ball mu
Step7:Put a little salt on the outside of taro to taste. Put a layer of flour on the insid
Step8:Fill in the minced meat. Seal the flour again to prevent the minced meat from falling out during steaming
Step9:Taro on the plat
Step10:Boil the water in the pot. Put in taro. Steam over high heat for 15 minutes. Turn off the heat
Step11:Oyster sauce, soy sauce and raw mea
Step12:Add a bowl of water to make starc
Step13:Pour the steamed soup into the po
Step14:Add water lake powde
Step15:Stir in the sauc
Step16:Pour it on the taro and meat. Sprinkle with green onion.
Cooking tips:The meat in the taro is not greasy. It's delicious, but it's a bit troublesome. There are skills in making delicious dishes.
