Raw materials:

500 grams of pork belly and 400 grams of taro.

Seasoning: white wine, salt and soy sauce. White sugar, south milk, peanut oil, onion, ginger, garlic, chicken soup, water starch.

Method:

1.Scrape the dirt on the pork belly, cook it thoroughly in a soup pot, take it out, smear soy sauce on the skin while it is hot, put the skin down in a hot oil pan, fry it for color, fish it into a cold water basin and soak it until soft (about ten minutes), and then change it into long pieces with a thickness of four millimeters.

2. Cut taro into 4 mm thick slices. South milk mixed it with the original soup. Cut onion, ginger and garlic into pieces.

3. Heat peanut oil, stir-fry onion, ginger and garlic to taste. Stir-fry the pork belly in south milk for a while, then add the soup, white sprinkle, salt, soy sauce (not much) and sugar. After the soup is boiled, move it to a small fire and let it rot.

4. Taro chips are fried with peanuts.

5. Take out the cooked meat, put it in a bowl with taro slices, pour in the original soup, and steam it thoroughly in a cage. When you take the food, pour out the original soup and buckle the meat in the plate. Boil the original soup, thicken it with water starch and pour it on the meat.

Features: the meat is rotten and fragrant, fat but not greasy, and slightly sweet in salt. If there is no litchi, taro can be replaced by potatoes.