Taro Meat
1.
Pork belly, taro (must be very powdery and hungry), green onion, star anise, cinnamon, bay leaf, pepper, sauce (made from light soy sauce, dark soy sauce, oyster sauce, sugar, fermented bean curd and a little water)
2.
Knot the green onion, aniseed (star anise, bay leaf, cinnamon, pepper) cooking wine, put a little bit of cooking wine into the pot and cook the meat for about 8 minutes, until the chopsticks can be inserted through.
3.
Let the meat look a little cooler, take the remaining temperature and use a toothpick to pierce the pig skin densely, and then use the sauce to brush it up with a brush. Repeat after a while to make the sauce easier to penetrate.
4.
Drain the brushed pork belly, pour oil in the pan and heat it, put the meat down and fry it until the color turns golden, and the pork skin will bubble up and become crispy on one side. After frying, put the whole piece of pork skin down in cold water to soak it. The water is better than the amount of pig skin. Soak it until the skin of the pigs rises and becomes soft.
5.
Cut the fragrant taro into pieces, add salt to marinate, put it in the pan and fry it until the fragrant taro hardens and feel a bit crunchy and ready for use.
6.
Dip each piece of taro with the sauce, put a piece of meat and a piece of taro into a deep bowl, use up the excess sauce by the way, and pour it over. Just steam it in the pot.
7.
After steaming, use a plate to buckle the noodles in a deep bowl, the other way around, and then soup a little green vegetables as a decoration.