1. Vegetables can be Shanghai green, green vegetable seedlings, rape and Chinese flowering cabbage seedlings. Shanghai green is preferred. Taro should be small, not big, because it is not sweet enough. Add lard into the pot, stir-fry in Jiang Mo until it is 50% hot, add taro, pour in fresh soup, add salt, monosodium glutamate and oyster sauce after boiling, cook the soup until it is thick, add vegetables, cook the vegetables, sprinkle with pepper, then heat peanut oil or lard, stir-fry taro in Jiang Mo, add water until the taro is soft and waxy, and cook for one minute. Put some oil, add some salt, or drop a drop or two of sesame oil.
3. Pour the cooked taro together with the soup into the pressure cooker, cover it and add the valve, cook for 7-8 minutes, turn off the fire and open the lid to see that the taro is completely cooked; 2. After boiling, add oil and mushroom essence, simmer for a while, add lard, stir-fry taro in the pot for a while, add salt and stir-fry, then add broth (bone soup) to boil, add radish and vegetables, add a little soy sauce and chicken essence to taste, and take it out of the pot after it is slightly sticky. 2. Add 1 tbsp oil to the pot, heat it, add meat foam and stir-fry taro repeatedly, and soak it in water. When the garlic is slightly yellow, throw the cut vegetables in and stir fry. When it is half cooked, throw the cooked taro in and stir fry together. First, cut the taro into small pieces with a spatula.