1. The pork belly should be three-point fat and seven-point lean. Put the pepper, aniseed, and ginger in the pot first. Divide the pork belly into 8 cm long sections and put it in the pot. Cook on high heat until the meat is cooked through.
2. Take out the pork belly, drain the water, pierce some holes in the skin with a bamboo skewer, and then apply the dark soy sauce, because I don’t have soy soy sauce in my house, so I used soy soy sauce and oyster sauce to smear it on it.
3. Cut the taro into an average thickness of about 5cm, add oil in the pan, heat the oil, add the taro and fry it until golden brown, then take it out and drain the oil, set aside, leave the oil in the oil
4. Put the pork belly skin down in the frying pan and fry until golden brown. Take out the pork belly and leave a little oil in the pan. Put the extra oil in a bowl and set aside for cooking.
5. Does the fried pork belly look good in color?
6. Cut the pork belly into small pieces with a width of 4 cm and a thickness of 0.5 cm and arrange them on a plate. Put all the seasonings in a bowl and mix well, then spread them evenly on the pork belly and marinate for 10 minutes
7. Soak the plums in water in advance to remove the salty taste, then chop them, use the wok where the pork belly has just been fried, and stir fry again with hot oil
8. In a large deep-mouthed bowl, the pork belly is facing down, a piece of taro is sandwiched with a piece of pork belly, and then a layer of plum vegetables on the top, and then topped with the remaining juice of the bacon, put it in a steamer and cook for 20 minutes on high heat. Turn to low heat and simmer slowly for 1 hour
9. After the taro meat is simmered, use a plate to pour it out. This is how the delicious taro meat is cooked. Please enjoy it slowly.
Tips:1. Make sure to pierce some holes in the skin of the pork belly to avoid big bubbles during the frying time
2. Mei Cai must be soaked in water
