荔芋焖花腩Braised Pork Belly with Taro

热锅加入5汤匙油，放入芋片略煎炸至微黄，盛起沥油备用。Heat a wok and add 5 tbsp oil. Fry the taro slices until slightly golden brown. Remove and drain excess oil, set aside.

放入虾米及花肉爆香。Stir-fry the dried shrimp and pork belly until fragrant.

加入炸过的芋片和调味料拌抄。Add the fried taro slices and the seasoning ingredients, stir-fry to combine.

注入适量的水量，盖上锅盖焖煮5分钟让吸收酱汁至稍干。Pour in an appropriate amount of water, cover the clay pot, and simmer for 5 minutes to let the taro absorb the sauce until slightly dry.

加入芫荽葱拌抄一下即可盛碟享用。Add cilantro and scallions, give it a quick stir-fry, and then serve.