material

500g pork belly, half taro, 4 slices of ginger, 3 segments of onion, salt, cinnamon, fragrant leaves, Amomum tsaoko, licorice, aniseed, pepper, braised soy sauce and white sugar.

working methods

1. Wash pork belly and cut it into strips.

Cut mahjong into large pieces.

3. Add the cold water that can pass the pork belly into the pot, and then put the pork belly into the cold water.

4. Add ginger slices, shallots, ten peppers and one star anise, boil over high heat and float on the foam.

5. Take out the meat and drain it.

6. Put some fennel in a small bowl and pour in boiling water. Ten minutes later, take out the pepper, or drop it. Water is reserved.

7. Wash taro, peel it and cut it into hob blocks for later use.

8. Put the oil in another pot, stir-fry the pork belly, and stir-fry the oil in the pork belly until both sides are brown.

9. Then add braised soy sauce and white sugar, and then add cinnamon, fragrant leaves, Amomum tsaoko, licorice and aniseed.

10. Then pour pepper water and hot water into taro and stew for one and a half hours.

1 1. Then add salt and collect the soup.