Braised Pork with Taro

Overview

The pork belly is fat but not greasy, and the taro is sweet and glutinous!

Prepare the ingredients: cut the pork belly into small cubes, cut the taro into hob pieces, and slice the ginger for later use
Pour an appropriate amount of oil into the pan and saute the star anise and ginger slices until fragrant.
Stir-fried pork belly
Stir-fry the pork belly until the oil comes out and the skin is browned, remove and control the oil
Leave a little base oil in the pot, add four teaspoons of sugar and stir-fry slowly over low heat until browned (be sure to use low heat, do not use high heat, which will cause the frying to become mushy and mushy)
Stir-fried pork belly and stir-fry until evenly colored
Add enough water to cover the pork belly, bring to a boil over high heat, then add a teaspoon of dark soy sauce
When the soup is boiled to one third, add taro and two thirds of a teaspoon of salt
Cook over high heat until the taro is soft and glutinous, add chicken powder to taste
Finished product