Personally, I think it is better to buy large taro, which is more waxy and powdery; unlike small taro, which is not easy to steam and is very hard. Peeling taro is not easy, and many people suffer from allergies and itchy skin. It is recommended to use gloves to scrape the skin and then soak it in water to avoid oxidation.

After salting and air-drying, cured fish will lose water and harden. It is best to soak it for a day before eating. Firstly, it can soften the meat, and secondly, it can wash away the salt; it is best to cut the cured fish into small pieces and put it on a plate for later use.

Adjust the ingredients. Scallions and ginger slices can effectively remove the fishy smell. It is recommended to add some black bean sauce so that the steamed fish will not be dry. The best way is to add some dried chili peppers, which will give you a spicy taste and whet your appetite.

Taro is very oil-absorbent, and the oil in the fish will continue to overflow as the steam boils, making the taro taste more fragrant and rich in fish flavor. When steaming, it is best to place it in a steamer, so that the water vapor will be retained in the lid and will not escape. The texture of the fish is smooth and tender, making it very suitable for the elderly and children.

Because cured fish tastes stronger than ordinary fish, every bite of the meat is chewy and chewy, with endless aftertaste. The glutinousness of taro and the freshness of cured fish combine to create the most beautiful taste.