Lipu taro steamed pork (pork belly)

Cooking Instructions

1. Cut half a bowl of pork belly, mix all the seasonings evenly, pour a small portion of the pork belly, and then put some extra cooking wine to remove the smell, grasp it well, marinate for 15 minutes [pour the taro behind the remaining seasoning]
   
   This step forgot to take a picture
   

   

2. Cut the taro in half and slice it, if it doesn't stick to the pan, fry it directly on both sides If you are afraid of sticking to the pan, put a little oil [I put a little too much oil and waste] After frying,
   the taro pork belly is almost marinated, and it is also fried on both sides.

   

3. A layer of pork belly and a layer of taro are neatly arranged, and the remaining seasoning from the marinated pork belly is poured over and can be colored with a brush.

   

4. The water is boiled and steamed on high heat for 30 minutes

   

5. Put the original picture of eating outside, although the appearance of making it yourself is not good, but the taste is also okay.