Hakka people love to eat the plum dish, sweet potato meat, aftertaste the taste of home
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 1Dry clean the pork, sweet potato and plum vegetables
Step 2Cut 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 3Add soy sauce, soy sauce, cooking wine, sugar, ginger, chicken powder marinate for half an hour.
Step 4Heat 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 5Spread the cut dried plum vegetables
Step 6I use an electric rice cooker, adjust for 25 minutes, steam.
Step 7Put it upside down in a plate bigger than the original one.
Step 8Pour 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.