The ingredients are as follows: 550g of ribs, 300g of taro, 0/5g of lobster sauce/kloc-0, 3 slices of ginger/kloc-0, 3 slices of garlic, soy sauce 1 spoon, chicken essence 1 spoon, cooking wine 1 spoon and starch/kloc-0.

The specific method is as follows: wash the ribs, soak them in clean water for 1 hour, change the water for 2-3 times, chop ginger, garlic and coriander respectively, pick up the ribs, drain the water, then pour them into a deep pot, add ginger, garlic, soy sauce, oyster sauce, salt and cooking wine, mix well and marinate for 2 hours, peel the taro, cut it into hob blocks, and put it into the pot.

Practice 2: Fried taro chips.

The ingredients are as follows: taro 1, egg 1, flour 50g, starch 50g, appropriate amount of water, 3 teaspoons of salt, sugar 1 teaspoon, 2 teaspoons of spiced powder, and chicken essence 1 teaspoon.

The specific method is as follows: flour and eggs are mixed with appropriate amount of water to make batter, taro is peeled, cut into half-centimeter-thick slices and soaked in light salt water for about 10 minutes, and salt, sugar, allspice powder and chicken essence are added. Let it stand for ten minutes. The batter is slightly thicker until the taro slices can be hung. The processed taro slices are evenly stained with batter, and the oil pan is turned to low heat. When the oil temperature is 70%, add taro slices, set them to be determined, turn over and continue frying, and fry the taro slices until they are golden on both sides, and take them out when cooked.

Practice 3: Taro cake

The ingredients are as follows: 500g of special powder for radish cake, 2 sausages, 20g of shrimp skin, 300g of taro, pork belly 150g, 500g of clean water, salt 1 teaspoon, spiced powder 1 teaspoon and a little cooking oil.

The specific methods are as follows: pork belly is peeled and cut into pieces, taro is peeled and washed, shrimp skin is cut and washed, drained, sausage is washed and cut into pieces, pork belly is fried in an exothermic pot until pork belly is brown, shrimp skin is fried, sausage is added, stir-fried for a while, taro is poured in, and fried over high fire. Stir with a wooden spatula into a thick rice paste without particles, then pour the fried ingredients into the rice paste and stir evenly, coat a layer of cooking oil in the steaming basin, pour the stirred rice paste into the steaming basin, put it on the steaming rack of the steamer, cover the lid, steam for 40 minutes under water and fire, take out the steamed taro cake, draw a circle in the steaming basin with a spatula, and cut into pieces!

Practice 4: Taro Pie

The ingredients are as follows: 30 pieces of wonton skin, 240 grams of taro and 25 grams of brown sugar.

The specific method is as follows: steam the taro in advance, peel the cooked taro, put it in a food bag, beat it into mud with a rolling pin, put it in a bowl, add brown sugar and stir it evenly. Then, put the 1 wonton skin on the chopping board, put a proper amount of water on the edge of the taro stuffing, close the fork, press it on the edge, and repeat the operation until all the pies are ready. Then, put it on the chopping board and wipe the water on the side.

Practice 5: Golden taro stick

The ingredients are as follows: taro 600g, sugar 15g, egg 1, a little starch, proper amount of bread crumbs and peanut oil.

The specific method is as follows: wash taro, peel it with a knife, cut it into cubes and put it in a plate, add sugar, then steam it in a steamer, press it into a paste with a spoon after steaming, add a little starch, rub it into a cylinder by hand, first coat it with egg liquid and then bread crumbs, repeat the operation, make all the taro paste, heat the wok with oil, add taro sticks, fry it until golden brown, and take it out.