Exercise:

1. Wash taro, steam it in a pot for 10 minute, let it cool, peel it, cut it into small discs, and scrape off the corners.

2. Put the taro into the pot, add a spoonful of baking soda and a proper amount of rock sugar. After the fire is boiled, simmer until it becomes soft, and the soup will slowly turn red in this process.

3. Melt a bag of lotus root starch in a small dish of cold water, pour it into the pot and mix well. When the lotus root starch becomes clear and sticky, turn off the heat.

4. Add appropriate amount of osmanthus sauce, stir well and sprinkle with a little dried osmanthus.