Pressure the taro in the pressure cooker for 15 minutes, because taro is easy to cook in a high temperature and high pressure environment, and the taste is very glutinous. Taro can be peeled and steamed, or it can be steamed directly. If you want to steam directly, you need to wash it first. After steaming, peel off the skin. When steaming large taro, just put a small amount of water to ensure that it does not stick to the pan. Keep the fire as low as possible, cover the pot and simmer, and the water will evaporate during the simmering process. It's ok as long as it feels soft enough. This way the taro will get the salt flavor and won't become pulpy when cooked. According to each person's taste, some like to eat softer taro, while others like to eat harder taro. For example, babies need to be steamed softer for them to eat, while adults can steam it for a while less.