1. Make slits at the edges of the pork trotters, blanch them together with other secondary ingredients and remove the foamy layer from the surface. Add clear water and cook into a milky soup. Cut the preserved pork into small cubes and steam thoroughly. Add it to the soup, season to taste, let it cool, then pour into a container and bring to a quick-freeze.
2. Cut 120g of taro into 8cm-long shreds and set aside. Cut, steam and mash the remaining ingredients into a paste and season to taste. Divide the paste into 8 portions, wrap each portion around a 2cm cube of the frozen mixture and shape into balls of 5cm in diameter, coat with taro shreds and deep fry until golden brown and crispy. Plate and serve together with the soup.