The practice of braised pork with taro is recommended to you! It tastes good to make taro fat but not greasy.
Wash taro, cut pork belly into pieces, soak in water for 10 minute, pour in half a cup of cooking wine to remove fishy smell, cut onion into pieces, slice ginger, put a little oil in the spare iron pot, and stir-fry pork belly slowly with low fire. You can see that there is a little more oil in the pot, which is the oil dissolved by pork belly itself, which can reduce the greasy feeling. Add onion and ginger slices, stir fry and color, add half a pot of hot water and a tablespoon of cooking wine, a little vinegar to boil and turn to low heat, add star anise and appropriate amount of sugar (rock sugar is the best, the color is red and bright) to taste, until the meat is cooked to 56 minutes, add peeled taro, stew until the meat and taro are cooked, add a little salt to taste, and tighten the soup out of the pot!