Taro meat is a special dish from Guangxi. Streaky pork must choose three layers of meat, and the meat should be tight and square. Although it’s a little complicated to do, as long as you follow the video step by step, you will be able to make the same delicious meat as me, so that you can show your hand at the Mid Autumn Festival family banquet.


400g streaky pork
1 Lipu Taro
3 octagons
Appropriate amount of minced garlic
1 tbsp soy sauce
1 tbsp soy sauce
1 tbsp cooking wine
1 tbsp fermented bean curd (with juice)
Appropriate amount of starch
1 teaspoon sugar
1 teaspoon salt


Step 1
Boiled pork in cold water

Step 2
Remove the skin and brush it with soy sauce

Step 3
Pour oil into the pot and fry the streaky pork with the skin side down

Step 4
Fry until the skin changes color and take out cold water

Step 5
Sliced pork

Step 6
Taro peeled and cut into thick slices

Step 7
Pan fry taro slices with hot oil until golden on both sides

Step 8
Put it out for standby

Step 9
Mix cooking wine, raw soy sauce, soy sauce, fermented bean curd juice, minced garlic and sugar to make juice

Step 10
Dip streaky pork with seasoning

Step 11
Dip taro in seasoning

Step 12
Put the ingredients into the steaming bowl in the arrangement of one piece of meat and one piece of taro

Step 13
Add star anise

Step 14
Put the remaining taro pieces in a bowl and steam over high heat for 40 minutes

Step 15
Strain out the gravy and pour the meat bowl into the plate

Step 16
Pour the soup into the pot and bring to a boil. Thicken with starch

Step 17
Pour it back on the meat noodles

Step 18
Sprinkle with scallions and bring the tempting taro and pork out of the pot.