Accessories: garlic, peanut oil, salt, sugar, oyster sauce, soy sauce, cooking wine.
Steps:
1. First boil the fried pork belly in water for 3 minutes, the main purpose is to get rid of greasy, after all, people nowadays pay attention to health.
2, garlic to clothes, pat flat into Rong.
Fill the bowl with oil, salt, oyster sauce, soy sauce, cooking wine and fermented bean curd.
4. Stir well and make juice for later use.
5. Peel the taro and cut it into 0.5CM thick slices. The real way is to fry the taro until it is slightly yellow, but we omitted this step, so it tastes powdery and fragrant without frying.
6, pork belly cut into thick slices.
7. A piece of pork belly and a piece of taro are alternately placed in a large bowl (the extra taro can be placed at the bottom of the bowl).
8. Pour the juice.
9. Steam and stew for 40 minutes.