1. Prepare a piece of pork, put the skin side down in the iron pan branding, destruction of sweat glands to remove the residual pig hair, so as not to have the skin fishy flavor, branded to slightly charred on it, rinse with water.
2. the five-flower meat into three centimeters square large meat block; prepare the appropriate amount of taro, cut into uniform rolling knife block; prepare two pieces of star anise, a few pieces of fragrant leaves, cinnamon, ginger, sand nuts, fragrant sand, put into the packet, and then put a little onion and ginger, tie the mouth standby.
3. pot of boiling oil, oil temperature fifty percent hot, put the pork inside the pot to fry, diligently turn diligently stir so that the heat is more uniform, the oil temperature is relatively high, do not have to worry about the pork to absorb the oil, fried to the surface of the golden brown on the pipe fish out.
4. While the oil is hot, the taro is also fried, so that the surface of the stereotypes, to save the back of the stew crushed to affect the texture, has been the taro fried into a golden brown, slightly with a little burnt edges, fished out of the oil control.
5. pot to stay in the bottom of the oil, sprinkle in a handful of rock sugar boiled sugar color, sugar color was brownish-red, began to bubble when poured into the pork, quickly upside down the pot, the color of the fried evenly, poured into a can of beer, fishy aroma is also unctuous.
6. Add some soy sauce, a little salt, a few pieces of rock sugar to increase the sweetness of the fire after the open fire to the open stove, cover the pot, turn on the small fire stew for an hour and a half, the key to fresh and soft pork lies in the small fire stew.
7. An hour and a half later, and then add some chicken powder, oyster sauce, the fresh flavor up, fish out the packet without, put the taro in, turn on the high heat and simmering juices, it is best to collect into a natural gravy, evenly wrapped in each piece of meat on top of the collection of broth can be out of the pot, the entrance to the melting of the taro braised pork on the done.