1. Blanch pork belly in cold water.
2. After removing, brush the skin with soy sauce.
3. Pour oil in the pan, put the pork belly, the skin side down, fry until the skin changes color, then take out cold water
4. Cut the pork belly into thick slices.
5. Peel the taro and cut into thick slices
6. Heat oil in a pan, fry the taro slices until golden on both sides and serve.
7. Mix the cooking wine, light soy sauce, dark soy sauce, fermented bean curd juice, minced garlic and sugar to make a juice.
8. Dip the pork belly and taro with the seasoning
9. Put the ingredients in the steaming bowl in a piece of meat and taro arrangement, and put the star anise.
10. Put raw taro chunks on the surface of the bowl and steam for 40 minutes on high heat.
11. Strain the soup, pour the meat bowl into the plate.
12. Pour the soup into a pot and boil, add water and starch to thicken, and pour it back on the meat.
13. Sprinkle with chopped green onion, and the tempting taro meat is out of the pot!
Tips:1. Fried pork skins are prone to splashing oil, so protect yourself from being scalded by the oil!
2. Taro must be fried until the skin is crispy and hard, so that it will not become soft and muddy when steamed.
