1, high-quality pork belly, sliced, marinated with sesame oil, soy sauce, salt and sugar for a quarter of an hour. Ps: Sliced vertically, with distinct fat and thin.

2. Peel the taro and cut it into pieces about the size of pork belly, then fry it in the pot. Ps: Don't cut the taro too thick. Put it aside after taking it out.

3. Fried taro slices and pickled pork belly slices are arranged at intervals.

4. Sprinkle ginger, rice, onion, salt and lobster sauce on the meat. Ps: If you like spicy food, you can add some pepper, or use lobster sauce directly. I'm afraid of spicy food, so I use Yangjiang lobster sauce.

5. Put the vegetables into the pot, steam for more than 30 minutes, and then open the lid to eat.