1. Wash the pork belly and cut into slightly thick slices. Marinate with red bean curd juice and appropriate amount of salt and MSG for half an hour.

2. Peel and wash the taro, and set aside rice noodles.

3. Mix the marinated pork belly slices with rice flour evenly.

4. Mix the taro with rice flour and appropriate amount of salt and put it on the bottom of the basin.

5. Place the pork belly mixed with rice noodles on the taro noodles, and add an appropriate amount of water. Adjust according to the amount of meat, so that the steamed meat and taro will not taste dry.

6. Steam in the pressure cooker for 30 minutes. Take it out and sprinkle with pepper powder and chopped green onion before serving.