2. Slice 200 grams of pork belly, plate it, add sweet potato powder, soy sauce, cooking wine, salt, chicken essence and peanut oil, stir well, and marinate for 10 minute. Then put them evenly on another plate.
3. Peel taro, wash it, slice it, about 0.5cm thick, and put it evenly on the meat.
4. Meat and taro can be stacked in two layers, with 5~6 garlic cloves evenly placed in the middle.
5. Put it in a steamer and steam for 20 minutes on high fire.