Accessories: Starch (fava beans) 20g

Seasonings: Vegetable Oil 50g Onion 20g Soy Sauce 20g Peppercorns 5g Ginger 2g Yellow Wine 10g Star Anise 3g each moderately

The practice of the braised taro:

1. the taro (potato) washed and peeled, cut into pieces of the rolling knife;

2. shallots cut into

3. pot of oil burning seventy percent heat, the taro pieces into the pot to fry into yellow, poured into the funnel oil control;

4. pot of oil, put onion chili pot, add soup 4 two, put the taro pieces, soy sauce, salt, burn crisp, dripping into the thickening of the water starch, add sesame oil out of the pot that is complete.

For more information on braised taro, see Mint.com Food Library/shiwu/hongshaoyangyu