Pork belly 500 grams

400g of taro.

3 shallots

3 fragrant leaves

Cinnamomum cassia 1 root

2 star anise

Cooking wine 1 tablespoon

Soy sauce 1 spoon

2 tablespoons soy sauce

1/2 teaspoons of fine salt

Crystal sugar 15g

Clear water 1000ml

Salt 1/4 teaspoons

1 tbsp oyster sauce

1 teaspoon fine sugar

How to buckle meat with taro?

Pour water into the pot, add meat, onion and all braised pork materials, bring to a boil and turn to low heat for 30 minutes.

Cut taro into pieces with a thickness of about 5mm, add salt 1/4 teaspoons, evenly spread, and marinate 15 minutes.

Take out the cooked meat and let it cool. Coat the surface with soy sauce. Make a small hole in the surface with a toothpick and drain the water.

Heat the oil in the pan, add the meat pieces and fry until golden brown on both sides (cover the lid when frying the skin to avoid being hurt by oil).

Fry taro in hot oil until the surface forms a hard shell.

Cut the fried meat into 5 mm thick slices.

Meat pieces and taro pieces are indirectly discharged into a deep bowl, and the rest of the taro is laid on the top.

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 turn the bowl upside down.

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