Lipu taro steamed pork (pork belly)

I ate it once in the restaurant, and when I came back, I restored it, and the pork belly fried with taro flour powder was not greasy and particularly fragrant

Ingredients

Porkbelly 100 g

Liputaro 1 pc

Oystersauce 1 scoop

darksoysauce 2 scoops

lightsoysauce 3 scoops

salt 1/2 spoon

Cooking Instructions

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
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.
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.
The water is boiled and steamed on high heat for 30 minutes
Put the original picture of eating outside, although the appearance of making it yourself is not good, but the taste is also okay.