Cooking Steps

1. 

   Step1:Wash the streaky pork and boil it with water until it is medium cooked. Take it out and drain it. Put on the skin of the old soy sauce and put it in the fridge for two hours.

2. 

   Step2:Taro peeled and cut into 1 cm thick semicircle shape.

3. 

   Step3:In the oil pan, fry the taro slices until the skin is hard. It's just a little golden on the edge.

4. 

   Step4:Streaky meat can be split into many holes with a fork, or it can be left uncut. Put the skin down into the oil pan and fry the pigskin into golden color. Remember to cover the kitchen paper or pot cover during this process. It will spray oil.

5. 

   Step5:Soak the fried pork in ice water for an hour until the skin is wrinkled into a tiger skin.

6. 

   Step6:Take it out and cut it into slices of the same thickness as the fried taro.

7. 

   Step7:A piece of taro and a piece of streaky meat are alternately put into a deep bowl.

8. 

   Step8:Heat up 1 tablespoon of cooking oil in the pan. Add in the anise and crystal sugar and stir fry until the crystal sugar melts

9. 

   Step9:Add onion, bean curd and five spices and stir well.

10. 

    Step10:Add a small half cup of water and bring to boil. Add cooking wine, soy sauce, oyster sauce, soy sauce and fermented bean curd

11. 

    Step11:Boil again and pour the sauce on taro and streaky pork.

12. 

    Step12:Flip a small plate and cover it.

13. 

    Step13:Steam the pork in the steamer for at least 60 minutes. I like the one with a little soft glutinous. It will steam for an hour and a half.

14. 

    Step14:After steaming, pour the soup in the bowl into a small pot. Take out all the spices. Boil and add some sauce powder to collect the juice. Pour the taro and pork in the bowl onto the plate. Pour the thick soup on it. Hot vegetables can be spread on the side.