2, pork belly washed and cut into strips, cut mahjong chunks. Add cold water that can't pass the pork belly into the pot, and then put the pork belly into the cold water.
3. Add ginger slices, onion segments, ten peppers and a fennel, boil over high fire and float on the foam, take out the meat and drain. Put some fennel in a small bowl and pour in boiling water. After ten minutes, take out the pepper and take it out. Water is reserved. Wash taro, peel it and cut it into hob blocks for later use.
4. Add oil to another pot and pour in the simmered pork belly and stir fry. Stir-fry the oil in the pork belly until both sides are brown.
5. Add braised soy sauce and sugar beyond color, and add cinnamon, fragrant leaves, Amomum tsaoko, licorice and aniseed.
6. Pour pepper water and hot water into taro and stew for one and a half hours, then add salt to collect soup.