Pork belly and braised taro

Overview

How to cook Pork belly and braised taro at home

Slice the pork belly, peel and cut the garlic into cubes.
Peel the pork belly and cut into pieces. You need to use a plastic bag when peeling, otherwise the taro will oxidize and your hands will itch.
Heat the oil pan until it is six-cooked, pour in the corn oil, and stir-fry the garlic and pork belly over high heat until fragrant.
Add the taro and stir-fry for a few minutes.
Continue to stir-fry.
Add a spoonful of light soy sauce and stir-fry Laoganma evenly.
Pour in appropriate amount of water.
Simmer over high heat for 20 minutes.
Finally add appropriate amount of salt and stir-fry evenly.
On the plate, finished product picture.