Taste: salty and sweet.

Ingredients: 500g of pork ribs (pork belly) and 500g of taro in Lipu, Guilin.

Accessories: peanut oil 100g 30g.

Seasoning: 2 grams of pepper, 2 grams of star anise, 20 grams of fermented bean curd (red) and 30 grams of soy sauce.

3 grams of white sugar, yellow rice wine or Sanhua wine (Guilin specialty), 20 grams of incense (China version), 1000 grams.

04: Take it out and clean it with cold water, remove excess oil and cut it into thick meat slices.

05: Use fragrant juice, south milk, sugar and Sanhua wine as seasoning fragrance.

Production process 3

0 1: Nannai will press it into mud with a spoon, and then mix the incense with other seasonings.

02: Marinate the meat slices in the sauce for at least 20 minutes.

03: Then, put a piece of taro and a piece of meat into a bowl in turn (the skin of the meat is folded down) and pour it into the cesspit where the meat was marinated before.

04: Steam in the pot 1 hour, then pour out the steamed pork and buckle it in the cesspit.