Ingredients: 500g pork belly and 400g taro.

Seasoning salt 1/2 tsp rock sugar 15g onion 3 star anise 2 cinnamon 1 cooking wine 1 tsp soy sauce 2 tsp soy sauce 1/2 tsp oyster sauce 1 tsp fragrant leaves 3 slices of water 1.

The practice of forbidding eating meat

1. Pour water into the pot, add meat, shallots and all braised pork materials, bring to a boil and simmer for 30 minutes.

2. Cut the taro into pieces with a thickness of about 5mm, add salt 1/4 teaspoon, evenly spread, and marinate for 15 minutes.

3. Take out the cooked meat and let it cool. Coat the surface with soy sauce. Make a small hole in the surface with a toothpick and drain the water.

4. Heat the oil in the pan, add the meat pieces and fry until both sides are golden (cover the lid when frying the skin to avoid being hurt by oil).

5. Fry the taro in hot oil until the surface forms a hard shell.

6. Cut the fried meat into 5 mm thick slices.

7. Put the meat and taro pieces in a deep bowl indirectly, and lay the rest of the taro on the top.

8. Mix oyster sauce, sugar and soy sauce in a bowl, and then spread them evenly on the meat and taro. Boil water in the pot, cover the pot and steam for 60 minutes.

9. Steamed meat, buckle a large plate on the bowl and buckle the bowl upside down.

10. Decorate the cooked Chinese cabbage in the dish, pour the soup steamed from the bowl into the pot, heat it until it becomes thick, and pour it on the surface of braised pork.

Cooking skills 1, be especially careful when frying meat, the pigskin is easy to burst when heated, so poke a few holes in the pigskin with a toothpick before entering the oil pan. The water in the meat must be drained. Cover the lid when frying the skin noodles to avoid being fried.

2, taro must be fried to the surface to harden. Tapping with chopsticks will make a "stuttering" sound, so that taro is not easy to break.