Different from the multi-seed taro produced in the north, the taro in the south is obviously much bigger. For example, the famous taro in Lipu, Guilin, is not only big, but also tender, smooth and delicate after cooking, with Ashasone flavor. Because of its rich taro flavor, it is often called taro. This delicious food shared today is a steamed dish cooked with taro and pork belly. The rich meat flavor can't hide the sweetness of taro. A piece of meat and a piece of taro can't help adding more bowls to rice!

Ingredients: 400g of taro, 300g of pork belly with skin, 4g of fine sugar, 4g of soy sauce, 2 slices of ginger, onion 1 root, star anise 1, proper amount of vegetable oil and 50g of warm water.

Step 1: Fill the soup pot with water and add pork belly, ginger, star anise and onion. Pork belly should choose lean meat more than large pieces of glistening fat, which will be greasy to eat.

2. After the fire boils, turn to medium heat and continue to cook for 30 minutes. Skim off the froth with a spoon.

3. Cook until you can easily poke into the pigskin with chopsticks, then take it out and drain it.

4. poke a small hole in the pigskin with a fork to facilitate the taste.

5. Brush soy sauce around the pork belly. The main purpose of soy sauce is to make the color more beautiful. This step can be omitted if the requirements for face value are not high.

6, hot pot with less oil, subcutaneous pork belly.

7. Fry on medium and small fire until the surface is slightly burnt, and then turn over and fry for about 1 minute.

8. Fry the other two sides for about 1 min until the four sides are slightly burnt.

9. After cooling, cut into thick pieces of about 2 cm.

10. Wash and peel taro. It is best to wear gloves when handling raw taro, or peel it with white vinegar to avoid the oxalic acid inside causing one's fingers to itch. Of course, it doesn't matter if I have a rough skin. In addition, taro that is not fully cooked can also numb the tongue, which is also caused by oxalic acid, so remember to cook taro for a while.

1 1, cut into thick slices of about 2cm. The kneading time can be longer, 10~20 minutes, so that the gluten tissue can be fully relaxed and the taste will be softer.

12, the hot pot is short of oil, add taro, fry on low heat until one side is slightly yellow, and then turn over.

13, continue to fry until both sides are slightly yellow, and then take out.

14, and then mix the sauce. Mix 1g salt, 3g soy sauce, 4g fine sugar and 50g warm water.

15, put pork belly and taro slices in a big bowl.

16. Brush the prepared sauces on the surface one by one, and then pour them all in.

17, put cold water on the pot, and continue steaming for about 40 minutes after the fire boils.

18, after steaming, pour out the sauce.

19. Take another flat plate and buckle the meat backwards.

20. Pour out the sauce and enjoy ~