1. First, blanch the fried pork belly in water for 3 minutes. The main purpose is to get rid of the greasiness. After all, people pay attention to health preservation nowadays.
2. Remove the garlic from the coat, pat and chop into puree
3. Fill the bowl with oil, salt, oyster sauce, light soy sauce, cooking wine and fermented bean curd
4. Mix well, adjust into sauce for later use
5. Peel the fragrant taro and cut into 0.5cm thick slices. The real method is to fry the taro until slightly yellow, but we will omit this step, so that it will be steamed directly without frying, and it will taste glutinous and very fragrant.
6. Cut the pork belly into thick slices
7. Place a piece of pork belly and a piece of taro alternately in a large bowl (excess taro can be placed at the bottom of the bowl)
8. Pour the sauce
9. Steam and simmer for 40 minutes
