1. Burn taro with minced meat: cut taro into small pieces, chop pork into powder, and change onions, ginger and garlic into knives for later use. Heat a pan, add onion and ginger, and stir-fry until fragrant. Add minced meat and stir-fry until you spit oil. Dip the cooking wine along the edge of the pot to enhance the fragrance, and serve it for later use. Take the pan again, add oil, saute the garlic slices, then add the taro slices and stir fry. At this time, stir-fry the minced meat together. After frying completely, add more boiling water or clear soup. Small to medium fire until taro is soft and rotten, it is advisable to break taro easily with chopsticks, and then add appropriate amount of salt, sugar and oyster sauce to taste. Collect the juice in the fire and take it out of the pot.

2, taro duck: taro peeled and cut into pieces. Duck meat is marinated with thirteen spices and white sugar for about half an hour. Heat the pan and add the ginger slices. Pour the duck into the fire and fry it. Add light sugar and a little water, cover the pot and stew for about ten minutes. Then add taro and a bowl of water and stew for ten minutes. Sprinkle chopped green onion when the water is dry.

3. Pulling taro: Peel the taro, wash it and cut it into hob pieces, pour oil into the pot, and when it is half cooked, add the taro pieces and fry until the taro is slightly yellow. Take out the drained oil, add a little water to the pot, add sugar and stir constantly, so that the sugar melts evenly when heated, but the fire is not too big. When the sugar solution bubbles to the size of a small needle tip, quickly pour the fried taro slices into the pot and wrap them with sugar juice. Dish and sprinkle with sesame seeds.