Ingredients: 600g of taro in Lipu, 600g of pumpkin, 50g of chicken head rice (optional), 200ml of coconut milk, 3 cloves of garlic and appropriate amount of onion.

Clear soup/water 100 ml, salt.

Practice steps:

1, taro is waxy; Choose pumpkin varieties according to personal preference; If there is chicken head rice preserved in late summer and early autumn (fresh Gordon Euryale), it can have a little rich flavor.

2. Wash taro and pumpkin separately, peel them and cut them into your favorite shapes. Chop garlic and shallots.

3. Use an oil-free non-stick pan, heat it to 60%, and keep frying taro on low heat until the surface is slightly yellow.

In the same way, fry the water on the surface of the pumpkin a little.

5. Add coconut milk to the cast iron pot, boil it, and turn to low heat for 2 minutes to let it oil out. Then add minced garlic and cook over low heat.

6, add taro and pumpkin, and clear soup (or water) to boil again, cover the pot and stew for 10 minutes.

7. Then add chicken head rice, cover with SAIC, and continue to cook on low heat for 3 minutes.

8. Finally, add a little salt and sprinkle with chopped green onion.