Taro 1 piece, 2 pieces of minced pork.

condiments

Jiang Mo chopped green onion half bowl of water starch.

Steps of iron plate taro

1. Peel taro, slice it, steam it in a pot until chopsticks can pass through, and crush it with a spoon until cooked. Add salt and monosodium glutamate while it is hot.

2. Add starch to the taro paste and knead it into balls for later use. Put oil in the pot, put the meatballs in when smoking, and fry until the surface becomes hard. Take out the oil control device.

3. Preheat the oven at 250℃ on the grill for 15 minutes, add tin foil, add fried taro balls, and bake at 250℃ for 2 minutes.

4. Chop minced meat into mud, stir-fry minced meat with oil and fragrant Jiang Mo onion, stir-fry with old wine, sugar, salt and monosodium glutamate soy sauce, and add pepper. After about 2 minutes, thicken the starch.

5. Take it out of the oven, pour the cooked sauce on the edge, sprinkle with chopped chives, and take it out at 250℃ for 2 minutes. To successfully complete something