raw materials

5g pork belly and 4g taro.

seasoning: white wine, salt and soy sauce. White sugar, south milk, peanut oil

Onion, ginger, garlic, chicken soup, water starch.

Method of making:

1. Scrape the dirt on the pork belly, cook it thoroughly in the soup pot, and take it out.

Rub soy sauce on the skin while it is hot, put the skin down in a hot oil pot, fry it for color, take it into a cold water basin and soak it until it is soft (about 1 minutes), and then change it into long pieces with a thickness of 4 mm..

2. cut taro into pieces with a thickness of 4mm. South milk mixed it with the original soup. Chop onion, ginger and

garlic.

3. Heat peanut oil,

Stir-fry onion, ginger and garlic to taste. Stir-fry the pork belly in south milk for a while, then add the soup, white sprinkle, salt, soy sauce (not much) and sugar. After the soup is boiled, move it to a small fire and let it rot.

4. Fried taro slices with peanuts.

5. Take out the cooked meat, put it in a bowl alternately with taro slices, pour in the original soup, and steam thoroughly in a cage. When you take the food, pour out the original soup and buckle the meat in the plate. The original soup tastes good and boils.

thicken it with water starch and pour it on the meat.

Special

Point:

The meat is rotten and fragrant, fat but not greasy, and salty and slightly sweet. If there is no litchi, taro can be replaced by potatoes.