Brush a layer of honey on the pig skin and fry it to create tiger skin.

Main ingredients: 500g Lipu taro, 500g pork belly, 50g green cabbage heart.

Accessories: appropriate amount of oil, appropriate amount of salt, appropriate amount of sugar, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of oyster sauce, appropriate amount of ginger, appropriate amount of onion, appropriate amount of garlic, appropriate amount of pepper, appropriate amount of fresh soy sauce, appropriate amount of honey, red milk Just the right amount.

1. Prepare the ingredients.

2. Wash the pork belly, put it into a wok, add appropriate amount of water, ginger, green onion and cooking wine, boil on high heat for 5 minutes and on low heat for 20 minutes.

3. Take it out, absorb the water with kitchen paper, and cut it into about 2-inch sections.

4. Use a toothpick to poke some small holes in the skin.

5. Apply a layer of honey.

6. Place the meat in the wok, skin side down, and fry until the skin turns yellow.

7. Cool and then cut into thick slices.

8. Peel the Lipu taro and cut into thick slices the same size as the pork belly.

9. Pour appropriate amount of oil into the pot and add taro slices. Fry until the surface is slightly brown and remove to control the oil.

10. Use dark soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk, etc. to make a seasoning and set aside.

11. Arrange a piece of Lipu taro and a piece of pork belly into the steaming bowl.

12. Add the sauce.

13. Put in the steamer, steam on high heat for 20 minutes, on low heat for 60 minutes, then turn off the heat.

14. Pour out the soup from the steaming bowl and place the taro and meat upside down on a vegetable plate.

15. Add the green cabbage hearts blanched in boiling water, then pour the soup over them and serve.