Wash the pork belly and cook it in water. Add star anise, cinnamon and pepper, and cook for 40 minutes.

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Pick up the pork belly, poke the hole with a toothpick and let the water in the meat drain. Coat the surface of pork belly with soy sauce.

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Deep-fry the drained pork belly in the oil pan until both sides are golden, and use low heat all the time. Pigskin is easy to explode with oil, so pay attention to cover it with a pot cover to avoid being splashed with oil.

Slice the fried meat and taro. Taro strongly recommends Guangxi Lipu Taro, which is really fragrant and pink, but I want a Taobao link. Next, the most critical step is to mix the marinade. I use white wine, white fermented bean curd, garlic cloves, ginger segments, soy sauce, soy sauce, steamed fish, oyster sauce and mature vinegar. The amount can be adjusted according to the general cooking amount. Note that the fermented bean curd is salty. I used 1.5 yuan for a bowl of meat.

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Set the plate: buckle the meat, buckle the meat, put the pigskin under it when you set it, and it will become positive when you buckle it! Soak the chopped meat and taro in the marinade, and arrange the meat and taro at intervals.

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Steam the braised pork on a steamer for one hour.

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After steaming, put it upside down on the plate, add a few cooked broccoli to decorate it, and a plate of delicious braised pork will be ready!

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