Home-style recipe of braised pork with taro

Ingredients

500 grams of pork belly, half a taro, 4 ginger slices, 3 green onions, salt, cinnamon, Bay leaves, grass fruits, licorice, aniseed, pepper, braised soy sauce, sugar

Method

1. Wash the pork belly and cut into strips

2. Cut mahjong Large pieces

3. Add enough cold water to cover the pork belly in the pot, then add the pork belly under the cold water

4. Add ginger slices, green onion segments, ten Sichuan peppercorns, and one large Bring the ingredients to a boil over high heat and let the foam float out

5. Remove the meat and drain the water

6. Take some aniseed ingredients and put them into a small bowl. Pour in boiling water and wait for ten minutes before draining. If the peppercorns are still out, use water for later use

7. Wash, peel and cut the taro into hob cubes for later use

8. Add the blanched pork belly to a pot and stir-fry over high heat without adding any oil. Fry out the oil in the pork belly and stir-fry until both sides are brown

9. Then add braised soy sauce and white sugar until the color is clear, add cinnamon, bay leaves, grass fruit, licorice, and aniseed

10. Then pour in the peppercorn water and hot water, cover the taro with the meat and simmer for an hour and a half

11. Then add salt and reduce the soup over high heat