1. Prepare southern milk and five-spice powder. Half a pack of five-spice powder is enough.
2. Peel a large taro and set aside.
3. Wash pork belly with skin and cut into large pieces.
4. Boil the pork in cold water and pick it up when the water boils.
5. Prepare a pot of hot water, put the pork in the lid, cook on medium heat until the meat is soft, and just insert it with chopsticks.
6. Prepare a pot of oil, put the sliced taro into the oil and fry it until the surface becomes hard.
7. After frying the taro, pour out the oil, leave a little bit in the pan, then put the meat in the pan, cover the pan, and fry it slowly on medium heat to prevent the oil from splashing.
8. Move the position of the pan while frying to prevent the meat in the middle part from being burnt, or turn off the heat and open the lid of the pan after five minutes to move the position of the meat and start the fire again.
9. Fry until the surface is browned, then turn off the heat.
10. Cut the meat into thin slices and set aside.
11. Prepare seasonings. (I didn’t photograph the sugar, here I added two spoons of sugar)
12. Add a proper amount of water and stir evenly. The amount of water should be added according to the amount of meat and taro. Finally, the sauce must be enough to soak the meat
13. Saute the garlic sprouts until fragrant, put down the meat, pour the seasoning sauce and stir evenly, then turn off the heat. Remember to try the taste of the sauce the first time you make it, and add it if it doesn't taste enough.
14. A piece of taro and a piece of meat are placed and arranged.
15. Pour the seasoning sauce and steam it on the steamer for about an hour until the pork is soft and ready to go out of the pot.
Tips:The seasoning of this dish is the most important, and it is delicious if you adjust it to your own taste.
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