1, the main ingredients: taro 500 grams, seasoning with a little soy sauce, curd juice 30 ml, curd (red) 1 piece, a little green onion. The taro brush clean. Wear disposable gloves to shave the skin off the taro and cut into cubes. Rose curd crushed with a spoon, green onion washed and cut into scallions; pot of oil hot, pour into the taro with medium heat and stirring until the taro edge some charred; pour into the crushed rose curd and curd juice, stir fry; drop a few drops of soya sauce; pour a small bowl of water, the amount of water is basically and the taro flush; cover the lid and simmer for about 10 minutes on medium-low heat until the taro is crispy; open the lid to collect the juice and sprinkle with green onion out of the pot.

2, taro peeled. Then cut into slices. Add oil to the pot add green onions and sauté. Then add taro. Quickly stir fry. Stir fry two minutes to add water. Add salt. Then simmer for a few minutes. Stew until the taro is cooked then add chicken essence. Stir fry well. Stir fry and then plate.

3, first of all, taro peeled and washed, cut into two halves, shallot leaves cut end, green onion white part cut short. Taro pieces into the hot oil, fifty percent oil temperature slow fire dip frying 20 minutes. When the taro is cooked through, the skin is slightly dry, fish out, oil control. In a pan, leave a little oil, low heat into the curry and stir fry. Stir in the scallions. Add a small amount of water and soy sauce and mix well, put the taro with a spatula and slowly stir-fry well, so that the curry uniformly stick on, you can get out of the pot to serve.