The common practice of taro pork belly is to stir the pork belly evenly with cooking wine, extremely fresh soy sauce and oyster sauce, a little salt and appropriate amount of starch. When the pot is dry, add appropriate amount of oil and stir-fry until it is mature. Add soy sauce, rock sugar and bean paste, stir-fry and add water, taro and meat stew.

Taro is a wet herb, and its tubers are usually oval, with many small bulbs, all of which are rich in starch and 2-3 or more leaves. Petiole is longer than leaf blade, 2-9cm long, green, leaf blade egg-shaped, 2-5cm long, with short apex or short tapering, 4 pairs of lateral veins, obliquely reaching the leaf margin, rounded posterior lobe, 1/2-1/3 combined length, blunt bending, 3-5cm deep, basal veins intersecting at 3 degrees, and lateral veins 2-3.