500g lentil, 0/00g edamame/kloc, taro, red pepper, green pepper, oil, salt, soy sauce, bean paste, sugar, etc.

Method:

1, lentils pinch off the head and tail and tear off the old tendons; Peeling the hulls of edamame; Peel taro, cut hob blocks, remove seeds from pepper, and wash all raw materials;

2. Heat the oil pan, pour in all the raw materials, stir fry until the water is dry, add appropriate amount of salt, soy sauce, soy sauce and bean paste, add water to drown the ingredients, and cover the pot to cook;

3. Cook over high fire until the soup is quick-drying, and then add a little sugar and burn well.

Precautions:

1, when stir-frying, you must stir-fry until there is no water, mainly because there is no mucus on the taro, and then add water to boil it, otherwise the taro will not be cooked easily;

2, taro must be cooked when cooking, otherwise its mucus will stimulate the throat;

3, the mucus of taro has a strong stimulation to the skin mucosa, so when peeling and washing taro, the skin of the hand will itch, which can be relieved by baking on the fire, so it is best to wear gloves or peel and cut taro before washing.