Making ingredients:

400g pork belly, 400g taro (selected from Lipu taro), 2 star anise and 2 cloves garlic.

Accessories:

(1) 3 tablespoons soy sauce.

(2) 1 tablespoon wine, 2 tablespoons soy sauce, 1/2 tablespoons sugar.

(3) water starch 1/2 tablespoons

production process

1. Pork belly is cooked first, then marinated with seasoning 10 minute, so that the skin is evenly stained with soy sauce, then fried in hot oil until the color is the highest, then taken out and immediately soaked in cold water.

2. Peel the taro, cut it into thick slices, and fry it. Cut the pork belly into thick slices with the same width as the taro, fry it slightly in hot oil, then put it in a steaming bowl according to the arrangement of one piece of meat and one piece of taro, and pour in the evenly stirred seasoning, 1/2 cups of water, star anise and garlic.

3. Put it in a pot and steam for 40 minutes. When taking out, first pour the soup into the pot, then take out the octagonal garlic, buckle it into the plate, thicken the soup with water starch, and pour it back onto the meat noodles.