The following refers to Baidu’s experience. Use a spoon to scrape off the skin, scrape off the skin, wash the ribs, and stew the ribs. The soup is white, and the taro and meat reveal a rich aroma.

1. Peel the taro and set aside. Wash the ribs and put them into the soup pot. Add the star anise and stew the ribs.

2. Use a toothpick to poke some small holes in the cooked meat. Apply about 5ml of dark soy sauce to the surface of the pork belly evenly;

3. Slice the pork belly coated with dark soy sauce, cut the taro into slightly thick slices, and chop the garlic and set aside;

4. Add salt to the pork belly , honey, 5ml dark soy sauce, fermented bean curd juice, oil and minced garlic, mix into a sauce and set aside;

5. Mix the taro slices and meat slices in the sauce evenly, so that each slice is coated with the sauce as evenly as possible;

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6. Place a layer of coated taro and a layer of meat slices neatly in a bowl, steam them in a pot for 30 minutes;

7. After the meat is steamed, put it in another pot. Heat water starch and 5ml to thicken it, and pour it onto the steamed pork belly just now.