材料:
五花肉（切块)
芋头（切块)
葱瓣
豆酱
高汤
冰糖
黑酱油
蒜蓉
姜片
八角
蚝油
1）猪肉冷水下锅，加入姜片煮出血水，最后捞起洗净备用。（不喜欢这样的可以省略这一步的，因为我一般焖猪肉吃都会先煮出血水的）
3）把油下锅、下蒜蓉、八角爆香，爆香后捞起姜片、蒜蓉、八角，留着油下猪肉翻炒。
4）下豆酱、黑酱油、蚝油翻炒。
5）加入高汤、冰糖、高汤开后小火焖40分钟。
6）45分钟后加入芋头一起焖30分钟后收汁即可（因为芋头太久会烂，所以我不敢太早放），最后加入精盐调味即可。
7）撒上葱瓣， 就可以上桌。
Ingredient:
Pork belly(cuts cube)
Taro (cuts cube)
Onion (petals)
Miso/Bean sauce
Soup stock
Rock sugar
Dark soy sauce
Garlic
Ginger
Star anise
Oyster sauce
1) Boil a pot of water,add ginger and pork cube to reduce blood smell.Picked up and wash it with water.
3) Reheat wok to fragrant garlic and star anise.Picked up, left a bit oil to stir fry pork cube.
4) Add miso, dark soy sauce, oyster sauce and keep stir fry.
5) Add soup stock, sugar stew (a small fire) for 40 minutes.
6) After 45 minutes adding taro cube with the sauce and stew for another 30minutes until sauce thicked
(taro easy rot, so I'm not too early to put), and finally add salt as seasoning.
7) Sprinkle onion petals, and dish it.
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