1 raw materials, pork preferably with skin three fat three lean.

2 lemon juice as long as the use of 5 drops (the other can be soaked in water to drink), taro people are not too many if half will be enough.

3 seasoning, and soy sauce (also Haitian, good), sugar, I forgot to shoot.

4Wash the seaweed and set aside.

5First, let's make the buckwheat. Boil water in the pot, put the pork blanch, when the water boils, add ginger slices cooking wine cup (deodorization). Blanch on high heat for 20 minutes, with chopsticks can be inserted into the meat can be. Mainly blanch the skin.

6 blanch the meat, with a pointed tool (such as bamboo toothpicks) to penetrate the skin of the meat, smeared with a layer of salt.

7 pot of oil, the oil is about 7% hot, into a good tie of pork deep-fried, the fire is very important, open medium to large fire, mainly deep-fried meat skin, try to meat each side to be fried. Fry to the golden color can be.

8 fried pork, smear a layer of soy sauce on the meat skin, meat skin surface into the cold water for 1 hour. (water soaked over the meat skin can be, time is tight, available warm water).

9 hair after a good meat skin, soft but not rotten.

10 taro peeled, sliced (do not have to cut too thin).

11 ginger and garlic patted rotten, lemon cut a small mouth.

12Put oil in a pan, pop ginger garlic and seaweed.

13Slice the buttons as well.

14 Add star anise button meat and sauté, then season with salt, sugar (a tsp), soy sauce (3 tablespoons) old soy sauce oyster sauce (1 tablespoon each), cooking wine to taste, and 5 drops of lemon juice.

15 Add taro and stir-fry for a while, then add water (to be not over the meat and taro, taro will absorb water), simmer over medium heat for 20 minutes, sprinkle with monosodium glutamate (MSG) before removing from the pot.

16 fat meat entrance fat but not greasy, lean meat fragrant but not firewood, taro and absorbed the meat of the buckle meat, delicious taro stew buckle meat is ready