Accessories: oil, salt, sugar, cooking wine, soy sauce, oyster sauce, ginger, onion, garlic, pepper, fresh soy sauce, honey and red milk.
1, prepare the ingredients.
2. Wash the pork belly, put it in a wok, add appropriate amount of water, add ginger, onion and cooking wine, and cook for 5 minutes on high fire and 20 minutes on low fire.
3, remove, use kitchen paper to absorb water and cut into 2-inch sections.
4. Punch a few holes in the skin with a toothpick.
5. Brush a layer of 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, and turn off the fire.
14. Skim the soup from the steaming bowl and put the taro and meat upside down on the plate.
15, put the Chinese cabbage cooked in boiling water, and then pour the soup to serve.