1. Peel taro and cut it into diced meat and diced onion, ginger and garlic.

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.