2. First, mix a bowl of juice in a small bowl, including 1 tablespoon of soy sauce, 2 tablespoons of oyster sauce, appropriate amount of salt and a little starch, and mix well.
3, hot pot oil, first put onion and ginger to saute, onion can be fragrant after saute, which plays a very important role.
4. After the onion is fried, we pour the pork belly and stir fry over medium heat. After the pork belly is fried until it shrinks, we can then put down the sausage and stir-fry it for 1-2 minutes.
5. Pour in the juice just prepared, cook for 1-2 minutes, and stir until it boils. This kind of juice is very important, and it is more delicious than directly seasoning taro.
6. Boiled gravy and meat are poured together on the shredded taro. If you want to make taro more fragrant, you can pour it directly without washing the pot, stir-fry it for about 2 minutes and pick it up.
7. Put shredded taro in gravy on a plate for later use. Let's boil a pot of hot water. After the water boils, put the shredded taro into the water and steam it. Cover and steam 15 minutes.
8. Before cooking, we sprinkle coriander powder to enhance fragrance, then cover the pot and stew for about 1 minute, and serve.