1. Soak the dried vegetables in clean water for half an hour, drain the water and dice, and dice the dried chili and garlic.
2. Peel the taro, wash and slice, and marinate in a little soy sauce and salt for 30 minutes.
3. Bring water to a boil, add a little cooking wine, and cook the pork belly for 30 minutes.
4. Take out a little soy sauce and let it cool.
5. Put oil in a hot pan and fry the pork belly with the skin side down until the skin is bubbling.
6. Pinch out and let cool.
7. Cut the meat evenly into slices.
8. Place the meat on the plate with the skin down.
9. Heat oil in a pan and add dried chili and garlic until fragrant.
10. Pour in dried vegetables and stir fry for a while,
11. Add a little soy sauce, cooking wine, sweet and sour sauce, stir-fry well, add some water and cook for a while.
12. Spread half of the dried vegetables on top of the meat.
13. Then spread the taro chips.
14. Finally, spread the other half of the dried vegetables on the taro.
15. In another pot, add water to boil, put the meat in and steam for 1 hour.
16. Pour the steamed meat into the pot.
17. Take a plate and pour out the meat.
18. Bring the soup to a boil and pour in water to thicken the starch.
19. Just pour the soup over the meat.
