Hakka people love to eat the plum dish, sweet potato meat, aftertaste the taste of home


500g pork
500g taro
200g dried plum vegetables
2 teaspoons soy sauce
1 spoonful of soy sauce
10 g ginger
3 teaspoons cooking wine
3 tbsp soft sugar
2 tbsp chicken powder


Step 1
Dry clean the pork, sweet potato and plum vegetables

Step 2
Cut the meat and taro into the shape of the same size. Generally, cut the meat into square, not too thick. Cut the taro as shown in the picture. Boil the meat in cold water. Remove the floating powder. Cook for another ten minutes. Remove the water.

Step 3
Add soy sauce, soy sauce, cooking wine, sugar, ginger, chicken powder marinate for half an hour.

Step 4
Heat the pan, add oil, heat to 100 ℃, turn to medium heat and start frying the cured meat. The amount of oil should be more than meat. The fire should not be too big, or it will burn easily

Step 5
Spread the cut dried plum vegetables

Step 6
I use an electric rice cooker, adjust for 25 minutes, steam.

Step 7
Put it upside down in a plate bigger than the original one.

Step 8
Pour into a large plate and remove from the pan. A piece of Hakka plum dish with taro is ready. It tastes delicious, fat but not greasy.

Step 9