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Steamed Pork with Kudzu Root
Steamed pork is a very common dish for many, such as sticky rice steamed pork, preserved vegetable steamed pork, and taro steamed pork. After being processed in this way, the pork can achieve a rich but not greasy effect. Here, we use a Chinese medicinal herb to create another dish called Steamed Pork with Kudzu Root.What is Kudzu Root?Kudzu root, also known as Pueraria lobata, is a Chinese medicinal herb that can treat headaches and fever, quench thirst, and stop diarrhea. However, it should not be consumed excessively. When selecting kudzu root, if both ends have turned black, it indicates that the root has started to spoil and should not be purchased.How to Make Steamed Pork with Kudzu RootIngredients Preparation1 pound of pork belly, 625 grams of kudzu root, 2 tablespoons of vinegar, 1 tablespoon of red fermented bean curd (Nanru), 1 teaspoon of honey, 1 tablespoon of minced garlic, a little Sichuan pepper, 1 star anise, 5 cups of water, 2 tablespoons of sugar, half a teaspoon of salt.Cooking Method1. Dilute the red fermented bean curd (Nanru) with a little boiling water. Wash the pork belly and set aside.2. Stir-fry the Sichuan pepper and star anise in a wok…
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