1. Cut the pork belly and blanch it.
2. Fry it in a frying pan.
3. Peel the taro and cut into pieces.
4. Put a little oil in the pot and saute the onion, ginger, garlic, bay leaves, star anise, and cinnamon.
5. Put the meat in a pan and stir-fry, add sugar and dark soy sauce to color.
6. Add taro and continue to fry for another minute.
7. Add water, add cooking wine and salt to season properly, cook until the juice is collected and the taro soft meat is rotten out of the pot.
Tips:1. Wear gloves when peeling taro to prevent juice allergy.
2. The taro will be very waxy during the stewing process, so it will be sticky when the juice is collected.
