1. The pig tail is cleaned and chopped into pieces.
2. Blanch the pot under cold water and remove it.
3. Ginger, star anise, cinnamon, dried chili.
4. Put a spoonful of oil in the pot, add rock sugar and fry the sugar color over a low fire.
5. Add the blanched pigtails and stir fry to stick to the color of sugar.
6. Add cooking wine, light soy sauce, dark soy sauce, stir fry for color, add ginger, star anise, cinnamon, and dried chili.
7. Add enough hot water and cook for 40 minutes.
8. Peel the taro, wash and cut into pieces.
9. Add the taro, season with salt, and cook for 15-20 minutes.
10. The glutinous flour of the fragrant taro and the soft and non-greasy glutinousness of the pig tail complement each other and are very delicious.
