Taro pork belly:

Ingredients: 500g Lipu taro, 500g pork belly, 50g green cabbage heart?

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar , appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of ginger, appropriate amount of onion, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of fresh soy sauce, appropriate amount of honey, appropriate amount of red milk

1. Prepare the ingredients

2. Wash the pork belly, put it into the wok, add appropriate amount of water, ginger, green onion, cooking wine, boil on high heat for 5 minutes, and on low heat for 20 minutes.

3. Remove and cook Absorb the water on the paper and cut into about 2-inch sections

4. Use a toothpick to prick some small holes in the skin

5. Brush a layer of honey

6. Place the meat in the wok, skin side down, and fry until the skin turns yellow

7. Cool for a while, then cut into thick slices.

8. Peel the Lipu taro and cut it into thick slices the same size as the pork belly

9. Pour an appropriate amount of oil into the pot, add the taro slices and fry until the surface is slightly yellow. Control the oil.

10. Use dark soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk, etc. to make a seasoning and set aside.

11. Arrange a piece of Lipu taro and a piece of pork belly neatly into the steaming bowl

12. Add the sauce

13. Put it in the steamer and steam on high heat for 20 minutes and on low heat for 60 minutes. Turn off the heat

14. Pour out the soup from the steaming bowl and place the taro and meat upside down on a vegetable plate.

15. Add the green cabbage hearts blanched in boiling water. Pour over the soup and serve.