Cold Sores On Lips Or Inpetigo

Peking Pork with Taro

1 kg pork belly 1 large taro


soyou black

2 tbsp 5 spice


For the sauce: onion
Green
3 tbsp of light soyou
1 tablespoon oyster sauce 1 tablespoon
Mei Kui Lu

2 tbsp 5 spice
1 tablespoon dried fish powder

Brush the pork belly with black soyou.

Peel taro and cut into even slices 1 cm.
Brush soyou black and add the 5 spice.

Fry the pork belly and taro chips.

Rinse the pork under cold water, then cut into slices 1 cm thick.

In a bowl, combine all ingredients for sauce. Mix well.
In a bowl, combine the pork, pour sauce and mix well.
Adjust seasoning if necessary by adding the soyou.

In a baking dish, alternate taro and pork (rind down) tighten.

In a bowl, put 1 / 2 cup of water, a little salt and pour into the dish.

Steam for 2 hours in a water bath.

Return the pan to a serving dish, then pick the sauce.

Put in a saucepan and thicken with cornstarch, a little soyou and water.