Production method: 1. Cook pork belly in the pot until the chopsticks can dig the cooked skin, and then pierce the pig skin with a fork or toothpick. Sprinkle salt and vinegar evenly and soak for ten minutes.
2. Mix with soy sauce, fresh soy sauce, salt, sugar, ginger, garlic, pepper, oyster sauce and red milk. Cut taro into thick slices for later use.
3. Heat the oil in the pot, add the soaked pork belly, fry the pork belly until golden brown, and then soak the fried pork belly in water until soft.
4. Soak the soft pork belly slices, pay attention to the same thickness as the taro, and then put the pork belly slices and taro into the bowl in turn, one piece of meat and one piece of taro. Pour in the prepared sauce.
Step 5 cook. This braised pork needs to be cooked for 1-3 hours. Steam the meat until it is crisp and rotten, take it out and buckle it on a plate, then pour the juice (original juice), and a plate of Lipu taro braised pork will be ready.