五花肉1.5 磅

梅菜 100 克

芋头 1磅

酱汁：

香菇素耗油5 大勺

生抽 4大勺

老抽 1大勺

白糖2大勺

水1/2杯

料酒2 大勺

鸡粉半小勺

把甜梅干菜用清水浸泡过夜洗干净（很多沙子）。

五花肉凉水下锅倒入八角，花椒、葱段，姜，水开后小火煮15分钟取出。

把肉上的水擦干，倒点老抽均匀抹一遍。风干半个小时。

锅中放少许油把肉煎一遍。煎至皮色金黄取出， 特别是皮要多煎一忽儿。

把肉切大片，芋头切大片，然后肉皮朝下与芋头错开码入容器里。

锅中放底油，倒人浸泡好的梅干菜翻炒几分钟，然后加入调好的酱汁。

但后把炒好的梅干菜倒在肉上面。

然后放高压锅中火蒸45分钟到1小时。

蒸好后把汤汁滗入锅中，肉扣在盘子里。

滗出的原汤用水淀粉勾芡，然后浇淋在扣肉上。

Pork belly 1.5 lbs.

Dried Preserved vegetable 100 g

Taro 1 lb

Sauce:

Mushroom oyster sauce 5 tablespoons

Light Soy sauce 4 tablespoons

Dark Soy sauce 1 tbsp

Sugar 2 tbsp

Water 1/2 cup

Cooking Wine 2 tbsp

Chicken powder 1/2 teaspoon

Preserved vegetable soaked in water overnight and wash carefully (a lot of sand).

Cook the pork belly in cold water alone with 2 star anise, a few pieces dried pepper corn, scallion, ginger, bring it to boil then simmer for 15 minutes.

Dry the meat; pour some soy sauce evenly over. Air dry it for half an hour.

Put a little oil in a skillet then pan fry each side until golden brown, especially skin.

Cut the meat into large thick slices, taro too cut into big thick slices, then pack pork skin down with Taro into a container.

Put oil in pan, stir fry vegetables for a few minutes, and then add the sauce.

Add the cooked vegetable on top of the meat.

Steam the dish in a pressure cooker over medium heat for 45 minutes to 1 hour.

Get a flat plate to cover the container then flick over to get the dish go over to the plate.

Drain the sauce to a small pot and thicken it with some sweet potato water starch, then pour on the pork.