Ingredients: 500 grams of pork belly, half of taro.

Accessories: cooking wine 1 spoon, sugar, soy sauce, soy sauce, salt.

1. Wash the pork belly, preferably the one with three distinct layers. Put it in a pot with cold water, add a spoonful of cooking wine, add dried Chili, a little pepper, star anise, fragrant leaves and a little onion ginger, and skim off the foam while cooking.

2. Cook the meat until the chopsticks can be completely pierced, and then take it out. After cooling, use a fork to make dense holes in the skin. When you are in cook the meat, cut the taro into thick slices one centimeter wide.

3. When you come out of the oil pan, you can fry the taro at an oil temperature of about 50% to 60%. First, fry the taro until it is golden on both sides.

4. Then fry the meat. In this step, you can cover the pot and fry it, because the oil will pop out when frying the pigskin. Turn off the fire when both sides are golden. Don't open the lid in a hurry, because the oil may still come out at this time, and then open the lid and take it out for later use when its temperature drops.

5. After cooling, cut into pieces with a thickness of 1 cm.

6. Mix a sauce: white sugar, soy sauce, oil consumption and salt (because some people eat sweet and some people eat salty, so I won't say the proportion of sauce, just taste and feel).

7. Find a big bowl with the skin facing down, taro and sliced meat dipped in sauce, put a piece of meat and taro, and then pour the remaining juice on the noodles.

8. Cover and steam for one and a half hours.

9. Take it out, cover it with a plate and turn it upside down.

10. Out of the pot.