1, materials: chicken, Lipu taro, starch, onion, onion, ginger, garlic, coriander root, salt, cooking wine, soy sauce, pepper, fermented bean curd, crystal sugar, star anise, fragrant leaves and chicken essence.

2. Wash and cut the chicken, add salt, cooking wine, soy sauce, pepper, onion and ginger for 30 minutes; Wash and peel the taro in Lipu, and cut it into diamond-shaped pieces; Cut onion and ginger into sections; Sliced onion; Wash the coriander roots.

3. Mix the chicken pieces with starch and fry them in the oil pan.

4. Put the cream and salad oil into the casserole, add onion, ginger, garlic, onion, coriander root, star anise and fragrant leaves, and stir-fry until fragrant.

5. Add fried chicken nuggets and taro nuggets, add 150g yellow rice wine (that is, 3 Liang), 1/3 pieces of red fermented bean curd, 50g of fermented bean curd, light soy sauce (light soy sauce), rock sugar, pepper and chicken essence, cover and stew for 30 minutes.

6. Dry the water in the casserole until the chicken is crisp and the taro is soft.