The steps and methods for making braised pork are as follows:

Main ingredients: 1 Lipu taro (about 700 grams), 800 grams of pork belly.

Accessories: 10 grams of oil, 10 grams of dark soy sauce, 4 slices of ginger, 2 star anise, 1 pinch of Sichuan peppercorns, 20 grams of cooking wine, 15 grams of soy sauce, and 20 grams of steamed fish soy sauce.

1. Peel and wash the taro, and cut the skin-on pork belly into large pieces.

2. Put the pork belly into a pot of cold water, add the braised pork seasoning, and cook for 25 minutes. The chopsticks can be pierced with a little force.

3. Remove the meat pieces, use a toothpick to poke small holes in the skin, wipe off the leaked fat with kitchen paper, apply dark soy sauce, repeat several times to add color. Let dry for 20 minutes until the skin is dry. This will prevent oil from splashing into the pan.

4. Heat the oil in a pot, put the meat skin side down, cover the pot, and fry over low heat for 5 to 6 minutes. Halfway through, shake the pan to allow the oil to seep into the space between the meat slices and the body of the pan. Small bubbles will appear evenly on the skin of the meat, then remove from the pan and let it air until warm. Cut the taro in half lengthwise and cut into 5 mm thick slices, and cut the meat into 5 mm thick slices.

5. Prepare deep bowls. In one bowl, place a piece of meat and a piece of taro, and in the other bowl, all the meat slices are staggered and placed on the bottom of the bowl. Fill the remaining space with taro and pour in the steamed meat seasoning. Place in a steamer, turn up the heat and steam for about 40 minutes. Remove from the pot and place on a plate, sprinkle with chopped chives for decoration.