1. First, put pork belly in a pot with cold water, add onion, ginger slices and a spoonful of salt, and cook for 20 minutes. After 20 minutes, take out the pork belly and stick some holes in the pork belly with a fruit and vegetable stick, so that the skin and meat will not separate when frying. Pour oil in a cold pot and put a pair of chopsticks in the pot. Put the pork belly on the chopsticks, cover it, and pay attention to leave a gap to let the steam out to avoid frying pan. When you hear a crackling noise in the pot, turn off the fire and take out the pork belly. Soak pork belly in cold water for 20 minutes to make it soft, which will taste better. 2. Fried taro. Put on gloves, peel the taro and cut it into pieces 1 finger thick and 4 fingers wide. Tip: If you are accidentally stimulated by the fiber on the taro skin, we can put some water in the washbasin, add some vinegar, and then rub our hands, so that we can stop itching. Pour oil into the pan, heat it to 60%, then put down the taro slices and fry them. When the taro surface becomes a little hard and bulges, take out the taro slices. 3. seasoning. Need to prepare: garlic, oyster sauce, sugar, tofu, Chinese wine, peony bark, soy sauce and pepper. Add 1 spoon of Sanhua wine, garlic, oyster sauce and sugar, 1 gram of Cortex Phellodendri, 2g of pepper and 3 tablespoons of soy sauce to the bowl, then add 4 pieces of tofu and stir well. Then cut the pork belly into pieces about the size of taro, put them in the sauce, stir well, and marinate for 10 minute. 4. Steamed pork. After the pork belly is marinated, find a round bowl, and a piece of meat and a piece of taro are staggered. After a whole bowl is filled, the braised pork can be steamed in the pot. After boiling the water, put the pork in a steamer and steam it for 20 minutes. Time is up! Take the braised pork out of the pot, prepare a large plate, buckle the bowl and turn it over quickly, and the delicious Lipu taro braised pork will appear! Take a bite, braised pork blends the aroma of taro and is not greasy at all; Taro with a single taste absorbs the aroma of gravy and feels sweet and fresh, which really makes people unable to stop eating! Remember how you cooked taro in Lipu?