1. Prepare the ingredients and marinate the pigtails with fine salt.
2. Add water to the pot and blanch the cleaned pigtails in the pot.
3. Take the blanched pigtails out of the pan, wash the pan and add oil again, dry the ginger and cinnamon peppers in the pan and sauté.
4. Then fry the blanched pigtails in the pan until the skin is dry.
5. Peel the taro carrots and stir-fry them with a knife.
6. Then add water, the amount of water should be larger, cover and simmer until the ingredients are cooked through.
7. Add salt and season the cooking wine.
8. Finally, add scallions and pepper to make it fresh.
9. In this way, a delicious carrot and taro boiled pork tail is complete.
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