Taro meat clasp is a Cantonese dish and a famous dish in the Pearl River Delta. The meat clasp is tender and smooth. Taro absorbs the smell of meat clasp. It is pink and fragrant, which makes people unable to refuse it


1 large piece of meat
Half a piece of taro
Proper oyster sauce
Proper raw extract
Proper amount of salt
Appropriate amount of granulated sugar
None none none


Step 1
Cut taro into large pieces

Step 2
This is the pre prepared meat, sliced

Step 3
Separate the taro and the meat piece by piece and put them in a large bowl

Step 4
Mix oyster sauce, soy sauce, salt and sugar and pour onto taro meat

Step 5
Boil the water in the pot, put the taro meat into the pot and steam over medium heat for 30 minutes

Step 6
Open the lid and see if the taro is ripe

Step 7
Turn it upside down and put it on the plate