Prepare all ingredients, pork belly and taro.

2

Prepare a saucepan, heat the pan, add pork belly and ribs, fry until all sides are colored, seal the delicious gravy, and then take out the pan first.

three

Stir-fry red onion, ginger and pepper with the oil in the pot just now.

four

Add the fried pork belly and ribs and stir fry together.

five

In addition, prepare a pot, add a proper amount of oil and fry the taro until both sides are colored, so that it will not melt easily when stewing.

six

Sprinkle black pepper on the fragrant meat, pour in soy sauce and Lin Wei, stir-fry and color, then pour in rice wine and cook until the alcohol evaporates. Add an appropriate amount of water (not more than the height of the ingredients), add shallots, bring to a boil, cover the lid and simmer for 50 minutes.

seven

Braise pork belly and ribs to the required degree, and stew taro together 10 minutes (taro and meat should be mixed together before covering the pot).

eight

You can dry the sauce after stewing, and the taste will be stronger ~

nine

Pork belly and ribs are stewed and melted in the mouth.