Main ingredients: 500g of taro in Lipu, 500g of pancetta, 50g of bok choy hearts.

Accessories: oil in the right amount, salt in the right amount, sugar in the right amount, wine in the right amount, old soya sauce in the right amount, oyster sauce in the right amount, ginger in the right amount, green onion in the right amount, garlic in the right amount, pepper in the right amount, freshly pumped in the right amount, honey in the right amount, and red breast milk juice in the right amount.

1, prepare the ingredients.

2, pork cleaned, put into the frying pan, add the right amount of water, add ginger, green onion, cooking wine, large fire boil 5 minutes, small fire 20 minutes.

3, fish out, use kitchen paper to absorb water, cut about 2-inch section.

4: Pierce some holes in the skin with a toothpick.

5: Brush with honey.

6: Place in a frying pan, skin side down, and fry until the skin is browned.

7: Cool a bit, then cut into thick slices.

8: Peel the taro in Lipu and cut into thick slices the same size as the pork.

9, the pot pour the right amount of oil, put taro slices. Fry until the surface of the yellowish fish out of the oil.

10, with the old soy sauce, fresh pump, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk juice and other seasoning to be used.

11, a piece of taro Lipu, a piece of pork so that row neatly into the steam bowl.

12, on the seasoning sauce.

13, into the steamer, steam 20 minutes over high heat, 60 minutes over low heat, turn off the fire.

14, skim out the soup in the steaming bowl, invert the taro with the meat in a vegetable dish.

15, put in the blanched bok choy heart with boiling water, and then pour the soup can be served.