1. Ingredients preparation
2. Turn the Fangtai gas stove on high to 7 levels, put an appropriate amount of water in the pot, add the pork belly, after boiling, turn to low heat to 3 levels, cook for 20 minutes, remove and drain, and then use a toothpick on the pig skin densely Hole, put on the dark soy sauce and marinate for a while
3. Turn on low heat to 3rd gear, put oil in the pan, add pork belly in the oil, fry the pork skin to get the tiger skin, immerse it in ice water to cool, remove the slices
4. Put the pork belly in a bowl, mix light soy sauce, oyster sauce, cooking wine, sugar, garlic, white pepper, and then pour on the pork belly, put ginger, green onion knot and star anise, wrap it in plastic wrap and marinate in the refrigerator for 6 hours
5. Put the taro meat on the steaming tray, put the steaming tray into the Fangtai ZK-T1 steaming and cooking machine, and select the normal steaming mode (default temperature is 100 degrees) for 2 hours.
6. After steaming, pour the soup into the pot, put the taro meat upside down on the plate, add the broth and light soy sauce to the soup, turn the Fangtai gas stove to medium heat 5, add water starch to thicken after boiling, and pour it over the steaming Sprinkle chopped green onion on top of good meat, ready to eat
