Wash the whole pork belly, take out the cat, cook it in ice water for half an hour, and then slice it. Add cooking wine, a little stock, onion, ginger, soy sauce, soy sauce and mix well. Peel taro, cut into pieces, and put the meat slices evenly at the bottom of the bowl. Pour in the juice and spread the taro. Cover with plastic wrap and steam for two hours, then turn it upside down.