Stir-fried taro with pork belly

Overview

Home cooking.

Cut the pork belly into thin slices, peel the taro and cut into pieces. After preheating the wok, add an appropriate amount of oil. When the oil temperature rises, pour in the pork belly.
Fry until the oil is released and fry the peppercorns and ginger until fragrant.
Then pour in the taro.
Stir-fry for a while, then add appropriate amount of salt, Nande and light soy sauce and stir-fry evenly.
Stir-fry for a while, then add appropriate amount of water and stir-fry evenly.
Pour the taro into a casserole, bring to a boil over high heat, then reduce to medium-low heat and simmer until the taro is cooked.