Ingredients: 500 grams of Lipu taro, 500 grams of pork belly and 50 grams of green vegetable heart?

Accessories: oil, salt, sugar, cooking wine, soy sauce, oyster sauce, ginger, onion, garlic, pepper, fresh soy sauce, honey and red milk.

1, prepare ingredients

2. Wash the pork belly, put it in a wok, add appropriate amount of water, ginger, onion and cooking wine, and cook for 5 minutes on high fire and 20 minutes on low fire.

3. Take it out, blot it with kitchen paper and cut it into 2-inch sections.

4. Punch a few holes in the skin with a toothpick.

Step 5 brush with honey

6. Put in a wok with the skin facing down and fry until the skin turns yellow.

7. Cool and cut into thick slices.

8. Peel the taro in Lipu and cut it into thick slices the size of pork belly.

9. Pour a proper amount of oil into the pot, add taro slices, fry until the surface is slightly yellow, and remove the oil control.

10, seasoned with soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce, red milk, etc.

1 1, put a piece of taro and a piece of pork belly in Lipu in turn, and put them in a steaming bowl.

12, sauce

13, put in a steamer, steam for 20 minutes on high fire and 60 minutes on low fire. Turn off the fire.

14, skim the soup from the steaming bowl and put the taro and meat upside down in the dish.

15, put the Chinese cabbage cooked in boiling water, and then pour the soup to serve.