1. Peel off the skin of the taro, cut into pieces to be used.
2. Heat the oil in the pot, pour in the taro and fry it.
3. Taro slightly fried for a while, add water and slowly simmer until cooked and then add salt and scallions mix well for a while on the good.
Li Pu taro is a relatively low-calorie food, this food mainly contains fiber as well as micronutrients, sugar content is very low. Taro has the effect of strengthening the spleen, diuresis, detoxification and elimination of itching. It can reasonably transport nutrients and moisturize the skin, while improving the body's immunity. Lipu taro is rich in nutrients, containing crude protein, starch, a variety of vitamins, higher calcium and inorganic salts and many other ingredients, has the effect of replenishing qi and nourishing the kidneys, strengthening the spleen and stomach, and strengthening the body, not only is the production of dietary snacks, delicacies of the superior raw materials, but also nourishes the body of nutritional goodies. Taro can be used as a staple food steamed and dipped in sugar, but also can be used to make dishes, snacks, so it is a favorite root food. Taro taste soft, sweet and sticky, nutritional value similar to potatoes, and does not contain lobelia, easy to digest and does not cause poisoning. It is a good alkaline food. Taro can be steamed or boiled, but must be thoroughly steamed or boiled. Taro is flat in nature, sweet and pungent in flavor, and has a small poison. It can benefit the spleen and stomach, regulate the middle qi, and dissolve phlegm and disperse knots. Can cure less food weakness, scar ulcers and tuberculosis, long diarrhea and blood, carbuncle and other diseases. Taro is rich in nutrients, which contains carbohydrates up to 13%, mainly starch; containing protein about 2%, very little fat. Taro also contains potassium, calcium, carotene, vitamin C, B vitamins, saponins and other ingredients, including fluorine content is high, with the role of dental protection. The difference between Lipu taro and other taro.