Ingredients: pork belly, taro, salt, rock sugar, white sugar, ginger, onion, garlic, thirteen spices, cooking wine, red pepper, chicken essence, fermented bean curd

Step 1, ginger, garlic , cut (beat) the rock sugar into pieces, cut the red pepper and green onion into sections

Step 2, cut the taro into large pieces.

Step 3. Place the pork belly in cold water and boil to remove the blood.

Step 4. After the water boils, remove the foam, remove the pork belly, and set aside.

Step 5. Wash the wok, dry it, pour an appropriate amount of oil, add the taro, fry until golden brown, place on a plate and set aside.

Step 6. Use oil in the pot, turn on high heat, add ginger, onion, garlic, and red pepper, stir-fry until fragrant.

Step 7: Put the meat into the pot and stir-fry until it changes color and then take it out

Step 8: Clean the pot, pour oil again, cold oil and put rock sugar into the pot , the amount of rock sugar does not cover the oil or the ratio to oil is 1:1.

Step 9, over medium heat, use a spatula to stir-fry (similar to the method of stir-frying, the rock sugar melts while stir-frying).

Step 10. When the color is close to brownish red and bubbles appear, stir-fry again and it will become bitter.

Step 11: Turn off the heat (the oil temperature is too high to avoid splashing of oil stars), pour in the pork belly, and stir-fry quickly so that the sugar color is evenly coated on the meat. Turn on the heat, add cooking wine, salt, sugar, thirteen spices, chicken essence, and fermented bean curd, and fry the pork belly until golden brown. You can fry for a few more minutes. In this way, part of the oil in the pork belly will overflow, and the meat will be less greasy.

Step 12. Pour in boiling water (do not pour cold water). The liquid should cover all the meat. Bring the water to a boil over high heat, turn to low heat, and cook for about 70 minutes until the meat is 7 or 8 mature. When the time comes, add the fried taro, stir-fry evenly and continue to cover and simmer.

Step 13: Cook until the pork belly is soft and glutinous and the taro is crispy but not rotten, then turn to high heat to reduce the thick sauce. When collecting the juice, use a spatula to stir-fry continuously to allow the meat pieces to be evenly colored. You should work quickly because the sugar will easily stick to the pan. Observe carefully and turn off the heat immediately when you see the meat has turned a beautiful red color.

Step 14, plate and start eating.