Seasoning: Soy Sauce 10g Bean Curd (red) 20g Yellow Wine 15g Sugar 15g Pepper 6g Anise 7g Garlic 7g Peanut Oil 50g Starch (peas) 20g each

How to Make Taro and Southern Milk Buckle Meat:

1. Wash and dry the taro, slice it into rectangles and fry it in boiling oil;

2. Fry in boiling oil;

2. Scrape the pork and boil it in soup until it reaches 70% maturity;

3. Fish it up and coat it with dark soy sauce, put it into a frying pan and deep fry it over high heat until the skin is red;

4. Take it out and rinse off the floating oil in cold water, then slice it into rectangular originals the size of the taro;

5. Mix the minced garlic, fermented soybean milk, peppercorns, star anise, dark soy sauce, sugar and chopped cooked meat well;

6. Mix the cooked pork well;

6. Then put one piece of pork and one piece of taro together in a large bowl (skin side down) and steam them in a cage for 90% maturity;

7. Pour out the juice of the steamed pork and cover it with a plate;

8. Start a pot with a high flame, put in the original juice, add the light soup, dark soy sauce, and wet cornstarch to thicken the sauce, and pour it on top of the steamed pork.

For more information on Taro and Southern Milk Pork, see Mint.com Food Library/shiwu/yutounanrukourou