500g pork belly, 400g taro, 3 shallots, 3 fragrant leaves, 2 cinnamon 1, star anise, cooking wine 1 tablespoon, soy sauce 1/2 teaspoons, etc.

Exercise:

1. Pour clear water into the pot, add meat, shallots and all braised pork materials, and simmer for 30 minutes after the fire is boiled; Cut taro into pieces with a thickness of about 5mm, add salt 1/4 teaspoon, evenly spread, and marinate 15 minutes;

2. Take out the cooked meat and cool it, coat the surface with black soy sauce, stick a small hole in the surface with a toothpick, and drain the water; 4) Heat the oil in the pan, add the meat pieces and fry until both sides are golden (cover the lid when frying the skin to avoid being hurt by oil);

3. fry taro in hot oil until the surface forms a hard shell; Cut the fried meat into 5 mm thick slices; Indirectly discharging the meat pieces and taro pieces into a deep bowl one by one, and spreading the remaining taro on the top surface;

4. Mix oyster sauce, sugar and soy sauce in a bowl, and then spread them evenly on the meat and taro. Boil water in the pot, cover the pot and steam for 60 minutes; Steamed meat, buckle a large plate on the bowl and buckle the bowl upside down;

5. Decorate the cooked Chinese cabbage in the dish, pour the soup steamed from the bowl into the pot, heat it until it becomes thick, and pour it on the surface of the braised pork.