Pork belly 499 grams

Taro Lipu 1

Octagonal 3

5 grams of minced garlic

Soy sauce 1 spoon

Soy sauce 1 spoon

Cooking wine 1 spoon

Sufu (with juice) 1 spoon

Starch 1 spoon

Sugar 1 spoon

-Steps-

1. Pork belly, Lipu taro, star anise, garlic, soy sauce, cooking wine, fermented bean curd (with juice), starch, sugar and other raw materials.

Blanch pork belly in cold water.

3. Brush the epidermis with soy sauce after taking it out.

4. Pour the oil into the pot, add the pork belly, with the skin facing down, fry until the skin changes color, and then remove the cold water.

5. Cut pork belly into thick slices

6. Peel taro and cut into thick slices.

7. Heat oil in the pot, fry the taro slices until both sides are golden, and then take out the pot.

8. Mix cooking wine, soy sauce, soy sauce, fermented milk, minced garlic and sugar into juice.

9. Mix pork belly and taro with seasoning.

10. Put the ingredients in a steaming bowl according to the arrangement of a piece of meat and a piece of taro, and add the star anise.

1 1. Put the taro slices on the bowl surface and steam for 40 minutes.

12. Put the meat bowl upside down on the plate and filter out the soup.

13. Pour the soup into the pot to boil, thicken it with water and starch, and pour it back on the meat noodles.

14. Sprinkle with chopped green onion, and the tempting taro will buckle the meat out of the pot!

-Hint-

1. Fried pigskin is easy to leak oil, so be careful not to get burnt by oil! 2. Taro must be fried until the skin is crisp and hard, and it is not easy to be soft and rotten when steamed. More exciting food videos and recipes, pay attention to the official account of WeChat WeChat "Rosemary", and 300 big meals are waiting for you!