Preparation materials: pork belly 499g, Lipu taro 1, star anise 3, minced garlic 5g, soy sauce 1, soy sauce 1, cooking wine 1, sufu (with juice) 1, starch/kloc-0.
Production steps:
1, pork belly, Lipu taro, star anise, garlic, soy sauce, cooking wine, fermented bean curd (with juice), starch, sugar and other raw materials.
2, pork belly cold water
3. Brush the epidermis with soy sauce after fishing out.
4. Pour the oil into the pot, add the pork belly, with the skin facing down, fry until the skin changes color, and take out the cold water.
5. Cut pork belly into thick slices
6. Peel taro and cut into thick slices.
7. Heat oil in the pot and fry the taro slices until golden on both sides.
8. Mix cooking wine, soy sauce, soy sauce, fermented milk, minced garlic and sugar into juice.
9. Mix pork belly and taro with seasoning.
10, put the ingredients in a steaming bowl according to the arrangement of a piece of meat and a piece of taro, and put in the star anise.
1 1. Put the taro slices on the noodles and steam them in a hot pot for 40 minutes.
12. Put the meat bowl upside down on the plate and filter out the soup.
13, pour the soup into the pot to boil, thicken it with water and starch, and pour it back on the meat noodles.
14, sprinkle with chopped green onion and take the taro out of the pot.