Materials

200g pork with skin, 1/2 Li Pu taro, 20 lotus seeds, 1 tbsp braised soy sauce, 1 star anise, 2 cloves of garlic, 1/2 tsp salt, 1 tsp honey, 1 tsp Guilin curd sauce, 1 tsp vegetable oil, 1 tsp corn starch, water

Practice

1. Soak them in water for half a day in advance

2. Wash the pork, put it into a pot, add star anise, add water to cover the meat, and cook it until it is 7 minutes old

3. Poke some holes in the boiled meat with a toothpick, so that the juices can be absorbed into the flavor

4. Spread a layer of braised soy sauce evenly on the surface of the pork (about 1/3), rub it well with your hands, and marinate for 15 minutes

5. 5. Chop the garlic into fine crushed garlic paste

6. Put the garlic paste into a bowl, add salt

7. Add honey

8. Add 1/3 of the braised soy sauce

9. Add the curd sauce

10. Add the vegetable oil, mix well and set aside as a sauce

11. Peel the taro and slice it into thick slices

12. Marinate the meat slices

13. Pick up the taro slices and meat slices, dip them well into the sauce, so that each slice is covered with the sauce as much as possible

14. Dip the taro slices and meat slices full of sauce, spacing and layering them neatly in a bowl, spread them on the lotus seeds, and then steam them in a pot for 30 minutes or so

15. After steaming, take a flat plate a little bigger than the bowl, and put the meat upside down on the plate

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16. Starch into a bowl, add the remaining soy sauce and a little hot water, mix well as a gravy, pour to the steamed meat on the buckle can be