Ingredients details: 500 grams of Lipu taro, 80 grams of pork belly, 4 slices of ginger, appropriate amount of coriander, 1 segment of green onion, about 20 pieces of pepper, 2 anise, 1 piece of rock sugar (10 grams), raw 1 spoon of soy sauce, half a spoon of dark soy sauce, 1 level spoon of salt, 1 spoon of peanut oil

Steps to make taro-roasted pork belly

1

Wash Lipu taro .

2

Cut the taro into small cubes.

3

Cut the pork belly into cubes as big as the taro.

4

Boil the pork belly pieces for a few minutes, remove and set aside.

5

Prepare seasoning and slice ginger.

6

Put oil in a hot pan, fry the Sichuan peppercorns until they are fragrant, then remove them and use them.

7

Add ginger slices and rock sugar and stir-fry.

8

After the rock sugar melts, add the pork belly and stir-fry.

9

Fry the meat until it turns yellow, add light soy sauce and dark soy sauce, stir-fry until the color is browned and then heat water.

10

Add onion and anise, and add salt.

11

Pour in the taro cubes, bring to a boil over high heat for a few minutes, then turn to low heat.

12

After the soup has dried up, remove the seasonings.

13

Be careful when removing the taro from the pot. The taro is too soft to turn over with a shovel. Sprinkle some chopped coriander for decoration.