Prepare the necessary materials first. Wash and dry pork chops. Marinate with marinade to taste. You can pickle it in the refrigerator the day before. Stir the corn flour well before putting it into the pot, so as not to affect the absorption of the sauce. Taro can be bought in a hot pot ingredient shop. ) cut the onion into the right size. Separate the onions from the vegetables for later use.

Add a little oil to the hot pot and stir-fry until fragrant and scaly.

Then add the marinated pork chops and stir fry until both sides are brown.

Then add all seasonings and boil, and remove the floating bubbles.

Pour the completed step 4 into a quick pot, add taro and simmer together (there is no quick pot, and the rice and water in the outer pot are 1.5 cups).

Smash the scallion, cut it into filaments, soak it in ice water, drain the water, and put it on the braised pork of taro-flavored ribs.

If you want to finish it directly on the gas stove, you can also let the sauce slowly absorb and simmer until it tastes like it.