Steps of making Nanru Pork

1

Wash the pork and taro, and prepare the Nanru Sauce.

2

Prepare onions, ginger, and star anise.

3

Pour water into the pot, add pork, star anise, and green onions, bring to a boil over high heat, and simmer over low heat for 30 minutes.

4

Cut the taro into 4mm slices.

5

Pour oil into the pot, add pork, and fry skin side down.

6

When frying, be sure to cover the lid and fry the skin over low heat (the skin will spit out a lot of oil when heated, so be sure to cover it. My heart was frightened when frying) Fluttering, luckily it was stamped, otherwise it would have been ruined).

7

After frying, put it into cold water and soak it for ten minutes.

8

While the pork is soaking, put the taro into the oil pan and fry until golden brown (use a shovel to move frequently during frying to prevent sticking to the pan).

9

Take out the meat skin and brush it with soy sauce to color it.

10

Then cut into pieces of about 4mm.

11

Cut the onion, ginger and garlic into mince.

12

Put a little oil into the pot, add onion, ginger and garlic and fry until fragrant.

13

Add appropriate amount of original soup, oyster sauce, southern milk, soy sauce, sugar and cooking wine. A little salt. Mix well.

14

Pour the prepared juice over the meat.

15

Place in a steamer and steam for 60 minutes.

16

Put a little oil into the boiling water, blanch the green vegetables and take them out. Surround the plate for decoration