Preparation materials: 5-700g of Lipu taro, appropriate amount of fresh soy sauce, a little sugar, appropriate amount of salt, a little chicken essence, appropriate amount of chives (chopped green onion), a small piece of ginger, 3-5 garlic cloves, 3 green onions 1/3, appropriate amount of cooking oil and appropriate amount of water.

Production steps:

1, a taro, washed, peeled and cut into pieces.

2, steamed in a steamer, chopsticks can poke through. ?

3. put the taro on the plate and burn it.

4. Cut ginger and garlic into small pieces.

5. Cut the green onion in half and cut it into sections.

6, from the pot, into the oil, when the oil temperature is 60% hot, add ginger and garlic and fry until it is slightly yellow.

7. Add the onion and stir-fry until fragrant.

8. Add taro and stir well.

9. Add the right amount of soy sauce, stir well, add a little sugar to taste, and then add the right amount of salt (according to your own salinity) and stir well.

10, add a proper amount of stir-fry and stir-fry evenly. If you don't like the dry taste, you can change the taro into small pieces in advance and add water appropriately.

1 1, stir-fry over medium heat until the soup is dry, turn off the heat, add a little chicken essence and mix well. Serve.

12, finished product drawing.