The magical way to eat taro in Fujian is as follows:

Tools/Materials: 1 taro, 800 grams of pork belly, 10 grams of oil, 10 grams of dark soy sauce, 4 slices of ginger, 2 star anise 1 pinch of Sichuan peppercorns, 20 grams of cooking wine, 15 grams of soy sauce, appropriate amount of soy sauce for steamed fish, steamer, wok, plate, porcelain bowl.

1. Put the pork belly into a pot of cold water, add braised pork seasoning, and cook for 25 minutes.

2. Take out the meat, use a toothpick to poke small holes in the skin, wipe off the leaked fat with kitchen paper, apply dark soy sauce, repeat several times to color; let it dry for 20 minutes. , this can prevent oil from splashing into the pot.

3. Warm the oil in a pan, put the meat skin side down, cover the pan, and fry over low heat for 5 minutes. Small bubbles will appear evenly on the skin of the meat, take it out of the pan and let it dry until warm.

4. Cut the taro in half lengthwise and cut into 5 mm thick slices.

5. Cut the meat into 5 mm thick slices.

6. Prepare deep bowls. In one bowl, place a piece of meat and a piece of taro, and in the other bowl, all the meat slices are staggered and placed on the bottom of the bowl. Fill the remaining space with taro and pour in the steamed meat seasoning.

7. Put the steamer into the steamer, turn on the high heat and steam for about 40 minutes. Adjust the time according to the size of the bowl and the thickness of the ingredients.

8. Remove from the pan and place on a plate, sprinkle with chopped chives for decoration.