- Prepare ingredients-

499 grams of pork belly

1 Lipu taro

3 star anise

5 grams minced garlic

1 spoon dark soy sauce

1 spoon light soy sauce

1 spoon cooking wine

1 spoon fermented bean curd (with juice)

1 spoon of starch

1 spoon of sugar

- Steps-

1. Pork belly, Lipu taro, star anise, garlic, raw Prepare ingredients such as soy sauce, dark soy sauce, cooking wine, fermented bean curd (with juice), starch, and sugar

2. Blanch the pork belly in cold water

3. Remove and brush the skin with dark soy sauce

4. Pour oil into the pot, add pork belly, skin side down, fry until the skin changes color, then remove and drain into cold water

5. Cut the pork belly into thick slices

7. Heat oil in a pot and fry the taro slices until golden brown on both sides and serve out

8. Add cooking wine, light soy sauce, Mix dark soy sauce, fermented bean curd juice, minced garlic and sugar to make a sauce

9. Dip the pork belly and taro thoroughly into the seasoning

10. Arrange the ingredients in a pattern of one piece of meat and one piece of taro Put it into a steaming bowl and add star anise

11. Place raw taro pieces on the surface of the bowl and steam over high heat for 40 minutes

12. Invert the meat bowl into a plate and strain. Get out the soup

13. Pour the soup into the pot and bring to a boil, add water and starch to thicken it, then pour it back on the meat surface

14. Sprinkle with chopped green onion and the attractive taro buckle The meat is out of the pot!

- Tips -

1. Fried pork skin is easy to splash with oil, so be careful not to get burned by the oil! 2. Taro must be fried until the skin is crispy and hard, so that it will not become soft and turn into mud when steamed. For more exciting food videos and recipes, follow the WeChat public account "Rosemary", 300 feasts are waiting for you!