Taro Meat
1.
Put the pork belly in a pot of cold water, add ginger and star anise, cook thoroughly, remove the slices, and mix with dark soy sauce for coloring
2.
Taro, peeled and sliced, marinated in dark soy for a few minutes
3.
Chopped garlic after patting
4.
Put 1 spoon of soy sauce, 1 spoon of white sugar, 2 spoons of fermented bean curd juice, 1 spoon of very fresh, half a spoon of white wine, appropriate amount of salt, thirteen incense, and pepper powder in a small bowl and mix well
5.
Add a little oil to the wok. After the oil is hot, add the minced garlic and stir fry for a little bit. Pour the ingredients prepared in the previous step into the wok, stir and mix evenly, turn off the heat
6.
Pour the pork belly slices marinated with soy sauce into the wok and stir, mix well with the ingredients, and then set it out on a plate
7.
Then pour the marinated taro slices into the remaining ingredients in the wok and stir, mix well and place all on top of the meat slices, pour all the remaining ingredients onto the taro slices
8.
Wash the wok and add cold water, put the semi-finished taro meat in the pot and steam for half an hour (you need to add a lid, I didn’t cover it when I took the picture)
9.
After the meat is steamed, take it out, wash the pot, add a proper amount of water, starch and dark soy sauce to the wok to thicken, pour it on the steamed meat, and sprinkle with coriander.
Tips:
The white wine in the above ingredients can be replaced with cooking wine, we don’t have cooking wine in our house, so I use a small amount of white wine instead
