Steamed Pork Vermicelli
Lippo betel nut taro
Steamed Pork Vermicelli – the practice of adding fragrance and unctuousness to golden melon and silver taro
Harvesting the old pumpkins my mother-in-law planted (・ω< )★
Slice the pumpkin into strips and lay the betel taro strips on the bottom of the plate.
A packet of steamed meat powder
Slice the meat and marinate in the sauce packet for 5 minutes.
Put in the rice flour bun and mix well
Place the rice flour meat one piece at a time in a dish (each piece of meat has air in it so the steamed meat doesn’t stick together)
Bring water to a boil in a pot and add the rice vermicelli meat
Steam, covered, on high heat for 30-40 minutes
Remove from pan