Ingredients: pork belly, taro.

Ingredients: south milk, fermented bean curd, sugar, soy sauce, soy sauce, cooking wine, star anise, garlic (garlic is ok) and a little pepper noodles.

working methods

First, the preparatory work:

1. taro was sliced and dried overnight. I made it in this form and basically exposed the air around taro.

2. Prepare sauce: Mix one brick of milk, half brick of fermented bean curd, minced garlic, soy sauce, soy sauce, sugar, cooking wine and a little pepper noodles into the sauce.

Second, the formal operation:

1, fry taro slices until the skin is hard and light yellow;

2. Boil the water for about half a pot, you can soak the meat noodles, put two or three pieces of star anise, garlic or garlic slices, put the meat in cold water, pick it up and cook it until it is 78% mature;

3. Punch holes in the pigskin, which is better, so that the pigskin can be fried thoroughly and covered with a layer of honey before frying;

4. Put the pigskin in the pot and fry until brown;

5. Cut the fried pork into pieces, the shape of which is similar to the size of taro slices;

6. Marinate the meat and taro with mixed sauce for about half an hour;

7. Put taro and meat into a large bowl alternately and pour the marinade evenly;

8. Cover the pot to avoid sweat dripping (meaning water vapor backflow) into the bowl and steam in the cauldron for about 40 minutes;

9. After steaming, buckle it upside down in the plate. If you want to look better, you can arrange meat slices and taro slices alternately with clips, and then pour half a brick of milk, soy sauce, sugar and starch on the surface.