Southern Frankincense and Taro Pork

Overview

How to cook Southern Frankincense and Taro Pork at home

Fried pork belly and half a taro.
packet of fermented bean curd braised sauce.
Peel the taro and cut into slices of about three centimeters.
The pork belly is also sliced.
Heat oil in a pot, add more oil, and fry the taro.
It doesn't need to be fried for too long, just fry until it is a little hard.
Pour the fried taro and pork into a basin, add some water to the fermented bean curd juice and pour it all over.
Take a deep bowl, as large as the amount of meat, put the pig skin down, place a piece of pork and a piece of taro in sequence, and dip each piece of meat and taro into the sauce as much as possible.
That's it, because the plate needs to be placed backwards, so try to put the beautiful meat and taro first.
Put them all together first.
The excess meat and taro fill the gap between the two. They must be pressed tightly to create the shape. Finally, pour all the juice into the bowl.
Put it into an electric pressure cooker and steam for 20 minutes. After it is out of the pot, cover the bowl with a large plate, then quickly invert it and take out the bowl.