2 pieces of fragrant leaves, onion, ginger, garlic, salt, seafood soy sauce, oyster sauce, cooking wine, soy sauce, sugar and pepper.

The practice of forbidding eating meat

Prepare pork belly, wash and drain.

Peel and slice taro.

Add water to the pot, add pork belly, aniseed pepper, onion ginger, cinnamon and fragrant leaves and cook for about 20 minutes.

In cook the meat, add oil to another pot and fry taro slices.

Fry one side to golden brown and turn the other side over. Fry until golden on both sides, and take out for later use.

Spread the cooked pork belly with soy sauce and stick it with a toothpick.

Fry pork belly in a little oil.

Fry the skin and remove the hard shell.

Uniformly cut thick slices

Take a large bowl of sliced meat and marinate it with salt, seafood soy sauce, oyster sauce, pepper, cooking wine and sugar for 20 minutes.

Put the marinated meat, a piece of meat and a piece of taro in a large bowl (the meat side is facing down).

Steamer steaming, large fire cooking, small fire steaming 1 hour.

After steaming, pour out the soup.

Pour the steamed braised pork into a plate, add salt to the cooked broccoli, add a little oil and cook it, and put it around the plate. Then pour the soup on the meat.