1, put the whole piece of pork belly with skin+ginger+onion knot+star anise+cinnamon in cold water, cook for about 20 minutes, take out the meat and let it cool, and let the soup stand by.

2. Use light soy sauce+light soy sauce+honey (1: 1: 1) to make juice, evenly spread it on the meat, and marinate for 15 minutes.

3. Put the pigskin noodles into the oil pan and fry them into tiger skin.

4. Cut taro and flower meat into pieces half a centimeter thick.

5, set the plate, set the taro and buckle the meat at regular intervals, with the skin facing down.

6. Cut the plum vegetables and garlic into small pieces, stir-fry them in an oil pan, pour the remaining marinade and rice wine into the braised pork, stir-fry, then pour the broth in the first step, add salt (a little salty is enough for taro and braised pork to taste), simmer for 5- 10 minutes, and then pour it on the braised taro.

7. After steaming, buckle into the plate.