1. Peel and dice taro.

The meat is also diced.

Onions, ginger and garlic are ready.

2. Pour cold oil into the pot, stir-fry onion, ginger and garlic on low heat, and add Pixian bean paste to stir-fry red oil.

3. After the onion, ginger and garlic change color, put the meat in and stir fry.

4. Pour in cooking wine to remove the fishy smell of meat.

5. Pour in soy sauce and add some color to the dish.

6. Pour in vinegar and season the dishes.

7. Pour in the chopped taro and stir well.

8. Add half a bowl of hot water and stew for a few minutes, otherwise the taro will paste the bottom of the pot.

9. Add some braised sauce to add color and seasoning to the dish.

10. Add Chinese cabbage slices and stir fry for a while.

1 1. Sprinkle salt and a little chicken essence before cooking.