The simple way to do it is to put the pork cooked with star anise, cinnamon and sesame leaves and the sliced taro, fry them in a non-stick pan until golden brown on both sides, then stack them on top of each other and steam them in the pan.

The formal point is that the meat and taro are into the frying pan frying pan, so that it will be more fragrant, and more molded.

Note: 1, when cooking meat with spices, do not have to be very cooked, as long as the surface does not have the red color of raw meat, chopsticks inserted and pulled without resistance is good, so that the meat is very good to retain.

2. After cooking, marinate the meat in the sauce and refrigerate it for 2 or 3 hours before slicing for better flavor.

3, taro can be coated with some fine salt or pepper before frying or deep-frying, depending on personal taste. Taro slices are nearly twice as thick as meat slices, and then cut a slice in the middle, but not cut off, so that the meat can be sandwiched inside the taro slices, so that the meat and taro flavors can be better blended together.

4, neatly arranged in a bowl, drizzled with sauce, into the pot to steam for 30 minutes, out of the pot, the first pour out of the bowl of sauce, and then the taro buckle meat inverted on the plate, and finally pour the sauce, sprinkle some chopped green onions or put two or three mint on the good.