Stir-fried taro with pork belly and edamame

Overview

Stir-fried taro with pork belly and edamame, colorful colors, rich in nutrients, a beautiful scenery on the autumn table.

Ingredients: Pork belly, onions, ginger, garlic, edamame, red pepper, taro.
Cut the pork belly into small slices and cover with salt, cooking wine, and light soy sauce. Chop the green onion into minced pieces, mince the ginger, flatten the garlic cloves and chop into small pieces, cut the red pepper into small dices, and cut the taro into cubes.
Boil water in a pot, add edamame and blanch it, take it out and cool when it is eight ripe.
Then add the taro pieces, blanch them for three minutes, take them out and let them cool when they are eight ripe.
Turn on the heat, pour oil into the pot, heat the oil, add pork belly and stir-fry.
Add light soy sauce, cooking wine, minced ginger, minced garlic, and chopped green onion, and stir-fry until fragrant.
Add edamame and stir-fry.
Add taro cubes and stir well.
Add oyster sauce, pepper powder, salt and stir-fry until fragrant.
Add red pepper, stir-fry evenly and turn off the heat.
Serve on a platter.