1, cold water. Taro in the starch, fiber content is high, and the meat is firm, it is more difficult to steam, so you need cold water in the pot.

2, in the process of heating the heat will seep into the taro, can shorten the time of steaming taro. Like other rice, sweet potatoes and other high starch food, also need cold water under the pot to steam. But like fish, chicken and such easy to cook meat, in order to tender taste, is the need for hot water under the pot, high heat fast steam.