2. Boil the whole pork belly in boiling water for15min, take it out and marinate it with 45g soy sauce for10min, then put it in 50% hot salad oil for 2min until the surface of pork belly is colored, and put it in cold water immediately after taking it out.
3. Peel taro, cut it into large pieces with a length of 7 cm and a thickness of 1.5 cm, put it in 50% hot salad oil, soak it for 2 minutes, and take out the oil control; Pork belly is cut into thick slices of the same size as taro, and then put into salad oil heated to 50% for 2 minutes. After taking it out, put it into a bowl in the form of a piece of meat and a piece of taro, and pour the juice mixed with Shaoxing wine, 30g soy sauce, sugar, 100g water, star anise and garlic.
4. Steam the bowl with meat and taro for 40 minutes. After taking out, pour the soup into the pot, pick out the octagonal garlic, buckle the meat and taro into the plate, and thicken the soup with water starch and pour it on the meat and taro.